Two plates of spiced chicken with lemon wedges on the side

Turmeric chicken

Name: Turmeric chicken
Total time: 35 min
Yield: Serves 4
Ingredients: 400g tin chickpeas, drained and rinsed; 1½ tsp ground turmeric; 1½ tsp smoked paprika; ¼ tsp dried chilli flakes; 600g skinless chicken breasts, cut into bite-sized chunks; 2 tbsp olive oil; 2 long shallots, thinly sliced; 2 cloves garlic, crushed; 160g baby spinach, torn; 200g 0% fat natural yogurt; 2 tsp lemon juice, plus lemon wedges to serve; 4 wholemeal pittas, toasted and split

Preparation and cooking time
- Total time35 mins
Easy
Serves 4

Ingredients

400g tin chickpeas, drained and rinsed
1½ tsp ground turmeric
1½ tsp smoked paprika
¼ tsp dried chilli flakes
600g skinless chicken breasts, cut into bite-sized chunks
2 tbsp olive oil
2 long shallots, thinly sliced
2 cloves garlic, crushed
160g baby spinach, torn
200g 0% fat natural yogurt
2 tsp lemon juice, plus lemon wedges to serve
4 wholemeal pittas, toasted and split

Method

STEP 1
Pat the chickpeas dry with a clean tea towel, then tip into a colander and set aside. Combine the turmeric, paprika and chilli flakes in a small bowl. Tip the chicken and spices into a large bowl with ½ tbsp of olive oil, season well, and toss until well coated.
STEP 2
Heat another ½ tbsp of oil in a large frying pan over a medium-high heat, and arrange the chicken pieces in a single layer. Cook for 3-4 minutes undisturbed, then turn and cook for 3-4 minutes more or until the chicken is deeply golden and cooked through. If you’re using a smaller frying pan, do this in batches. Remove to a plate using a slotted spoon, leaving any fat in the pan.
STEP 3
Add the chickpeas to the pan with the chicken fat, along with the shallots, garlic and remaining oil. Season. Cook for 8-10 minutes, stirring occasionally, until the chickpeas start to turn golden and crisp up. Add the spinach, tossing to combine, and cook for a further 2 minutes until the spinach has just wilted. Remove from the heat, return the chicken to the pan and toss.
STEP 4
Meanwhile, combine the yogurt with the lemon juice. Season well. Spread the yogurt over four plates, and top with the chicken and chickpea mix. Serve with the lemon wedges and pittas.