Lemon Chicken with Chickpeas

Lemon Chicken

This is a quick dinner of chicken, chickpeas and preserved lemon. Serve over rice, quinoa or orzo.


  • 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


  • 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


You can substitute white wine, apple juice or more chicken stock for the sherry.
Substitute 1 tbs fresh lemon juice for the preserved lemon.


Keywords: lemon chicken, chickpeas, preserved lemon

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