Prep 5 mins Cook 30 mins Makes Serves 2 Source 28bysamwood.com
Heat a medium sized saucepan over low/medium heat, brown almonds and set aside.
In same saucepan heat 1 tsp oil and brown half of the chicken pieces. Add another tsp of oil and brown remaining chicken pieces.Set side.
Add remaining oil to the pan and cook onion, garlic, spices and zest for a few minutes until onion has softened.
Return chicken to the saucepan, including any juices, stirring to coat chicken pieces. Cook for a few minutes.
Add capsicum, dates, tomatoes and 2 tbs water. Bring to a simmer and cook covered for 20 minutes, or until chicken is cooked.
Stir through chickpeas and spinach and continue cooking for a few minutes, uncovered if the sauce needs to reduce. Stir through lemon juice, adjust seasoning and scatter over coriander and almonds to serve.
Energy 1852.17 kJ
Calories 441.51 cal
Sat. Fat 4.59g