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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