5 Ingredients Mediterranean
By Jamie Oliver
18 mins
Not Too Tricky
serves 2
About the recipe
Inspired by some of the wonderful flavours of Lebanon, this quick dish is perfect for an easy meal. Hunting out nice fat jarred chickpeas is game-changing when it comes to both flavour and texture.
Recipe From
Ingredients
4 cloves of garlic
2 x 150g skinless free-range chicken breasts
½ x 700g jar of chickpeas
250g baby spinach
1 heaped teaspoon sumac
Method
- Peel the garlic cloves and slice lengthways, then place in a large non-stick frying pan on a high heat with 1 tablespoon of olive oil, stirring regularly.
- Slice each chicken breast lengthways into 3 strips, then toss with a pinch of sea salt and black pepper. Once the garlic is nicely golden, quickly remove from the pan with a slotted spoon, leaving the flavoured oil behind. Go in with the chicken and cook for 5 minutes, or until golden and cooked through, turning regularly.
- Remove the chicken from the pan and tip in the chickpeas (juices and all). Add the spinach, along with most of the garlic and 1 tablespoon of red wine vinegar, then toss over the heat until the spinach has wilted and the chickpeas are hot through.
- Season to perfection with salt and pepper, then return the chicken to the pan and finish with the reserved garlic and a generous dusting of sumac.
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