Lemon Chicken with Chickpeas
This is a quick dinner of chicken, chickpeas and preserved lemon. Serve over rice, quinoa or orzo.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Chicken
- Method: Skillet
Ingredients
Scale
- 2 (12oz, 360gr) chicken breasts, cut into bite-size pieces
- 1 medium onion, quartered and sliced
- 2 cloves garlic, minced
- 2 medium carrots, cut into matchsticks
- 14oz (400gr) chickpeas, rinsed and drained
- 1/4 cup Greek olives (about 12), chopped
- 3oz (90gr) feta, crumbled
- 1/2 preserved lemon, pulp removed, sliced
- 2 tsp olive oil
- 1/2 cup (4oz, 120ml) chicken broth
- 1/4 cup (2oz, 60ml) dry sherry
- 2 tsp cornstarch (Maizena) dissolved in 1 tbs water
- 1/2 cup (3oz, 90gr) Basmati rice
- 1 cup (8oz 240gr) chicken broth
Instructions
- Cook rice in 1 cup broth, according to package instructions.
- Heat olive oil in large nonstick skillet over medium-high heat.
- Add onion, carrots to skillet and stir-fry for 4 minutes.
- Add garlic, chicken and stir-fry until chicken is cooked through.
- Add chickpeas, chicken broth, sherry, and bring to a boil.
- Cover, reduce heat and simmer for 5 minutes or until carrots are done.
- Add cornstarch mixture to skillet and stir until thickened.
- Add olives, feta and lemon.
- Stir, just until the feta starts to melt.
- Remove from heat and serve over rice
Notes
You can substitute white wine, apple juice or more chicken stock for the sherry.
Substitute 1 tbs fresh lemon juice for the preserved lemon.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 947
- Sugar: 18.8 g
- Sodium: 1302.6 mg
- Fat: 26.6 g
- Saturated Fat: 9.1 g
- Trans Fat: 0 g
- Carbohydrates: 109.9 g
- Fiber: 16.6 g
- Protein: 66.9 g
- Cholesterol: 161.9 mg
Keywords: lemon chicken, chickpeas, preserved lemon
