175g new potatoes, halved (Charlotte would work well)
1 medium onion, thinly sliced
2 slices lemon, chopped
2 garlic cloves, roughly chopped
1 tsp ground cumin
1 tsp ground cinnamon
450ml chicken stock
large skinless, boneless chicken thighs, trimmed of all fat and cut into cubes
½ x 410g can chickpeas
handful fresh coriander, chopped
Put the potatoes, onion, lemon and garlic into a casserole or heavy saucepan. 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.
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. Serve with steamed green beans or broccoli.