Spiced Chicken with Spinach
Serving size: Serves 6
2 tablespoons olive oil
500g skinless chicken breast fillets, sliced thinly
1 medium onion, sliced thinly
3 cloves of garlic, crushed
1 teaspoon cinnamon
1 teaspoon paprika
2 teaspoons cumin seeds
2 teaspoons ground coriander
2 tablespoons salt reduced tomato paste
410g can of chick peas, drained and rinsed
410g can of diced tomatoes (no added salt)
400ml salt-reduced chicken stock
1/2 cup currants
1 bunch English spinach, chopped coarsely
1/3 cup fresh mint, chopped coarsely
Heat 1 tablespoon oil in large non-stick saucepan; cook chicken in batches until browned and cooked through. Set aside.
Heat remaining oil in same saucepan; cook onion and garlic until onion softens. Add spices; cook, stirring 1 minute or until fragrant.
Add tomato paste, chick peas, tomatoes, stock and currants; bring to a boil. Reduce heat; simmer, covered, stirring occasionally 15 minutes.
Add spinach, mint and chicken; stir until heated through. Serve with basmati rice or couscous.