Chicken, chickpea & lemon casserole

Ingredients

• 175 g baby potatoes halved well (Charlotte would work )
• 1 medium onion thinly sliced
• 2 slices optional: lemon chopped
• 2  garlic clove roughly chopped
• 1 tsp ground cumin 
• 1 tsp ground cinnamon 
• 450 ml chicken stock see 
• 1 large chicken thighs boneless skinless trimmed cut into cubes
• 0.5  chickpeas canned
• 1 handful cilantro leaves fresh chopped

Equipment

• sauce pan

Directions

1. Put the potatoes, onion, lemon and garlic into a casserole or heavy saucepan.
2. Sprinkle over the ground spices and season lightly. Toss together then pour over the stock. Bring to the boil and simmer for 12 mins or until potatoes are tender.
3. Add the chicken and chickpeas, cover the saucepan and simmer gently for a further 10-12 mins or until the chicken is cooked through. Check the seasoning and stir in the coriander.
4. Serve with steamed green beans or broccoli.