Lemon-spiced Chicken with Chickpeas

Serves 4

1 tbsp sunflower oil from allowance or frylight

1 onion, halved and thinly sliced
4 skinless chicken breasts, cut into chunks
1 cinnamon stick, broken in half
1 tsp each ground coriander and cumin
zest and juice 1 lemon
400g can chickpeas, drained
200ml/7fl oz chicken stock
250g bag spinach 

Heat the oil in a large frying pan, then fry the onion gently for 5 mins. Turn up the heat and add the chicken, frying for about 3 mins until golden. 

Stir in the spices and lemon zest, fry for 1 more min, then tip in the chickpeas and stock. Put the lid on and simmer for 5 mins. 

Season to taste, then tip in spinach and re-cover. Leave to wilt for 2 mins, then stir through. Squeeze over the lemon juice just before serving.