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🍽️ Lemon Chicken on Spinach Chickpea Stew with Almond Rice

700 kcal · 30 min · 4 servings

Ingredients

• 4 chicken breast fillets (500 g; with skin)
• 2 organic lemons
• salt
• pepper
• paprika powder
• 1 tbsp dried thyme
• 2 shallots
• 1 garlic clove
• 400 g tomatoes
• 2 tbsp olive oil
• 400 g chickpeas (can; drained weight)
• 250 ml vegetable broth
• 250 g ORYZA (Himalayan Basmati Rice)
• 100 g spinach
• 1 bunch basil (20 g)
• 100 g sliced almonds

Instructions

1. 1. Rinse the chicken breast fillets under cold water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Rinse the lemons with hot water.
4. 4. Dry the lemons.
5. 5. Grate the lemon zest finely.
6. 6. Halve the lemons.
7. 7. Squeeze the juice from the lemons.
8. 8. Set aside 2 tablespoons of lemon juice.
9. 9. Season the meat with salt, pepper, paprika spice, dried thyme, lemon zest, and lemon juice.
10. 10. Gently massage the spices into the meat.
11. 11. Place the chicken pieces on a baking sheet lined with baking paper.
12. 12. Preheat the oven to 200 °C (fan 180 °C; gas: level 3).
13. 13. Bake the chicken pieces for 35–40 minutes until crispy.
14. 14. Peel the shallots.
15. 15. Peel the garlic.
16. 16. Cut the shallots into fine rings.
17. 17. Cut the garlic into fine slices.
18. 18. Wash the tomatoes thoroughly.
19. 19. Halve the tomatoes.
20. 20. Remove the stem ends from the tomatoes.
21. 21. Cut the tomatoes into pieces.
22. 22. Heat oil in a large pot.
23. 23. Sauté the shallots and garlic over medium heat for 3–4 minutes until translucent.
24. 24. Add the tomatoes.
25. 25. Cook the tomatoes for another 2–3 minutes.
26. 26. Drain the chickpeas in a sieve.
27. 27. Add the chickpeas along with the broth to the pot.
28. 28. Season the stew with salt, pepper, and the remaining lemon juice.
29. 29. Simmer the stew over low heat for about 15 minutes.
30. 30. Bring 1 liter of water with almost 1 teaspoon of salt to a boil.
31. 31. Add the basmati rice.
32. 32. Stir the rice once.
33. 33. Cook the rice gently in the closed pot over minimal heat for 10–12 minutes.
34. 34. Drain the rice into a sieve.
35. 35. Let the rice drain well.
36. 36. Return the rice to the pot.
37. 37. Let the rice rest on the warm stove for about 3 minutes.
38. 38. Wash the spinach and basil thoroughly.
39. 39. Spin the spinach and basil dry or shake them off.
40. 40. Pluck the basil leaves off.
41. 41. Add the basil leaves and spinach to the chickpeas in the pot.
42. 42. Cook everything for another 5 minutes.
43. 43. Roast the almonds without fat in a pan over medium heat for 4–5 minutes.
44. 44. Mix the roasted almonds with the rice.
45. 45. Take the chicken out of the oven.
46. 46. Slice the chicken.
47. 47. Plate the lemon chicken and the spinach chickpea stew on 4 plates.
48. 48. Serve the dish with the almond rice.

Nutrition per serving

• kcal: 700
• Protein: 51 g · Fett/Fat: 23 g · Carbs: 71 g