Ingredients (Serves 6)
2 tablespoons olive oil
500g skinless chicken breast fillets (thinly sliced)
1 medium onion (thinly sliced)
3 cloves of garlic (crushed)
1 teaspoon cinnamon
1 teaspoon paprika
2 teaspoon cumin seeds
2 teaspoons coriander
2 tablespoon tomato paste
410g can of chickpeas (drained and rinsed)
410g can of diced tomatoes
1/4 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 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.