Chicken, Chickpea and Spinach Skillet

Method

1. 1

   Season the chicken with salt, pepper and half the cumin and paprika.

2. 2

   Heat the olive oil in a large skillet over medium-high heat and sear the chicken 5 minutes, until golden but not yet cooked through; remove to a plate.

3. 3

   Add the onion to the skillet and soften 4 minutes.

4. 4

   Stir in the garlic, remaining cumin and paprika, and the ginger; cook 30 seconds until fragrant.

5. 5

   Add the canned tomato and chickpeas and simmer 6 minutes.

6. 6

   Return the chicken with any juices to the skillet and simmer until cooked through, about 5 minutes.

7. 7

   Fold in the spinach and wilt it into the sauce, about 2 minutes.

8. 8

   Season with salt, pepper and lemon juice, scatter with cilantro and serve.