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Spicy chicken and chickpeas

  • Hands-on time: 10 mins
  • Time to make: 20 mins, plus 10 mins marinating
  • Serving: 4 people
Ratings: 4.5
Ingredients

Ingredients

  • Spice mix (pre-made)
    • ½ teaspoon garlic salt
    • 1 ½ teaspoons ground cumin
    • 1 ½ teaspoons paprika
    • 1 teaspoon cayenne pepper
    • ½ teaspoon ground black pepper
    • Chicken
    • 3 skinless chicken breasts (400g)
    • 1 lemon, juice
    • 1 tablespoon oil
    • Spicy chickpeas
    • 400g can chopped tomatoes with garlic and olive oil
    • 1 teaspoon Moroccan spice
    • 400g can chickpeas, drained, rinsed
    • 1 punnet cherry tomatoes, halved
    • 2 cups button mushrooms, halved
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    1 Before going on holiday, make spice mix. Combine all ingredients and store in a sealed container.

    2 Cut chicken in bite-sized chunks. Place in a plastic bag with spice mix, lemon juice and oil. Shake to coat evenly with spices. Marinate chicken if you wish by placing bag in the fridge for a few hours.

    3 Thread chicken on skewers and barbecue or cook in a pan for 5 minutes until evenly cooked.

    4 Place all remaining ingredients in a pan. Cook over a gentle heat until cooked through.

    5 Serve chicken with chickpeas and a green salad.

    HFG tip

    You can make up larger quantities of the spice mix and use it for coatings on corn-on-the-cob and to flavour couscous.

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