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  • 4 boneless chicken thighs
  • ½ pint of chicken or vegetable stock
  • 2 onions finely chopped
  • 3 tbsp olive oil
  • 1 tbsp clear honey
  • 1 tsp ground cumin
  • 1tsp coriander
  • ½ tsp chilli powder
  • ½ tsp ground cinnamon
  • 2 no. courgettes cut into sticks
  • 1 head of broccoli
  • 400g can chickpeas, drained and rinsed
  • juice of one lemon
  • couscous, quinoa or brown rice cooked to serve



  1. Put the chicken, stock, onions, oil, honey, herbs and spices in to a pan. Bring to the boil and cover and simmer for 25mins until chicken is tender.
  2. Add the courgettes, broccoli and chickpeas and cook for 10mins
  3. Stir in the lemon juice
  4. Serve with the rice, couscous or quinoa

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