400g can Wattie's Chickpeas in Springwater, drained
½ cup raisins
1-2 tsp grated lemon zest
chopped parsley to garnish
Toss the chicken thigh cutlets in flour. Heat a dash of oil in a lidded frying pan. Add chicken and brown over a high heat. Transfer chicken to a plate and set aside.
Reduce the heat and add onion, adding a little extra oil if necessary. Cook over medium heat for 2-3 minutes until onion is soft. Add garlic, cumin and cinnamon and continue cooking a further minute.
Return chicken to the pan. Pour over stock. Bring to the boil. Reduce heat. Cover and simmer for 30 minutes.
Add Wattie’s Chickpeas and raisins. Stir. Cover and continue cooking for a further 15-20 minutes until chicken is tender. Stir in lemon zest. Season to taste. Garnish with plenty of chopped parsley. Serve with couscous and your favourite vegetables.