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Lemon Cumin Chicken With Spicy Chickpeas

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CATEGORY CUISINE TAG YIELD
Meats, Eggs Jude2 2 Servings

INGREDIENTS

4 Tegel chicken thigh fillets
skinned
Juice and zest of 1/2 lemon
1 t Gregg's ground cumin
4 T Olive oil
3 T Fresh chopped parsley
4 Spring onions, finely
chopped
1 t Gregg's crushed garlic or
1-2 cloves chopped
fresh garlic
1 t Gregg's paprika
1 300 gram can Edgell
chickpeas drained
1 T First Choice chilli sauce
Salt and pepper

INSTRUCTIONS

Mix the lemon juice with the cumin, 1 tablespoon oil, chilli sauce,
salt and pepper, then dip the chicken into the mix to coat.  Heat 1
tablespoon oil in a saut pan and saut the chicken for 2-3  minutes each
side until golden and cooked through.  In a separate pan, add the
remaining oil, saut the spring onions,  garlic and paprika for 1-2
mins.  Add the chickpeas, lemon zest and parsley. Warm through.  Add
the lemon juice mixture to the chicken pan. Heat to create a  glaze.
Place the chickpeas onto serving plates, top with the chicken.  Add
lemon wedges to squeeze.  Serve with crisp green salad.  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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