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Ingredients
- 4 x Tegel chicken thigh fillets, skinned Juice and zest of 1/2 lemon
- 1 tsp Gregg's grnd cumin
- 4 Tbsp. extra virgin olive oil
- 3 Tbsp. fresh minced parsley
- 4 x spring onions, finely minced
- 1 tsp Gregg's crushed garlic or possibly 1-2 cloves, minced fresh garlic
- 1 tsp Gregg's paprika
- 1 x 300 gram can Edgell chickpeas, liquid removed
- 1 Tbsp. First Choice chilli sauce Salt and pepper
Directions
- Mix the lemon juice with the cumin, 1 Tbsp. oil, chilli sauce, salt and pepper, then dip the chicken into the mix to coat.
- Heat 1 Tbsp. oil in a saute/fry pan and saute/fry the chicken for 2-3 min each side till golden brown and cooked through.
- In a separate pan, add in the remaining oil, saute/fry the spring onions, garlic and paprika for 1-2 mins.
- Add in the chickpeas, lemon zest and parsley. Hot through.
- Add in the lemon juice mix to the chicken pan. Heat to create a glaze.
- Place the chickpeas onto serving plates, top with the chicken.
- Add in lemon wedges to squeeze.
- Serve with crisp green salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 61g | |
| Recipe makes 2 servings | |
| Calories 250 | |
| Calories from Fat 239 | 96% |
| Total Fat 27.1g | 34% |
| Saturated Fat 3.74g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 110mg | 3% |
| Total Carbs 2.46g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.72g | 0% |
| Protein 0.69g | 1% |
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