Tough to explain how good this smells and tastes without smellevision – but believe – tis mighty fine.
For 4- take 4 or 5-if you are greedy- free range or organic chicken breasts – cut into good bite size chunks. Cut one onion in half and finely slice. Pan fry the onion in about a tbs of olive oil. Then add the chicken – pan fry for about 5-10 minutes until the chicken begins to turn golden. Then add a cinnamon stick snapped in half. A teaspoonful of ground coriander and one of ground cumin. Add the zest of one lemon, a sprinkle of thyme salt – or a sprinkle of dried thyme and some rock salt – a few grinds of black pepper. Add about an inch of fresh ginger chopped finely and a pinch or two of dried red chilli flakes. Stir all together to coat chicken. Add a drained 400 gm tin of chick peas. Pop lid on pan – I use a large stainless steel saute pan – and leave for 5 minutes to combine flavours. Ok – then remove lid – add 200 ml of chicken stock to pan. Let it bubble for another 5 minutes with lid on. Then add 300 gm of spinach – pop lid back on again – leave for about 5-8 minutes until spinach wilts. Check seasoning – should be fine – then squeeze juice of a lemon over the dish. Serve with rice coloured with a little saffron or colorante – I always bring back a pot or two from Spain. This is a simple and quick supper dish whih will never fail to impress. Enjoy.