| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Jude2 |
2 |
servings |
INGREDIENTS
| 4 |
|
Tegel chicken thigh fillets; skinned |
|
|
Juice and zest of 1/2 lemon |
| 1 |
ts |
Gregg's ground cumin |
| 4 |
tb |
Olive oil |
| 3 |
tb |
Fresh chopped parsley |
| 4 |
|
Spring onions; finely chopped |
| 1 |
ts |
Gregg's crushed garlic or 1-2 cloves; chopped |
|
|
; fresh garlic |
| 1 |
ts |
Gregg's paprika |
| 1 |
|
300 gram can Edgell chickpeas; drained |
| 1 |
tb |
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.
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