CUT LEMON FOR DRINKS RECIPES

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LEMON-SPICED CHICKEN WITH CHICKPEAS RECIPE - BBC GOOD FOOD



Lemon-spiced chicken with chickpeas recipe - BBC Good Food image

A spicy, filling one pot that has a bit of added zing. Make it a mid-week must

Provided by Good Food team

Categories     Dinner, Main course, Supper

Total Time 20 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 10

1 tbsp sunflower oil
1 onion , halved and thinly sliced
4 skinless chicken breasts , cut into chunks
1 cinnamon stick , broken in half
1 tsp ground coriander
1 tsp ground cumin
zest and juice 1 lemon
400g can chickpea , drained
200ml chicken stock
250g bag spinach

Steps:

  • 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.

Nutrition Facts : Calories 290 calories, FatContent 7 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 14 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 4 grams fiber, ProteinContent 42 grams protein, SodiumContent 1.03 milligram of sodium

2-INGREDIENT LEMON ANGEL FOOD CAKE RECIPE - RECIPES.NET



2-Ingredient Lemon Angel Food Cake Recipe - Recipes.net image

This 2-ingredient lemon angel food cake recipe brings together angel cake mix and lemon curd to make a moist and fluffy lemon cake dessert.

Provided by Andrea

Total Time 45 minutes

Prep Time 5 minutes

Cook Time 40 minutes

Yield 8

Number Of Ingredients 3

16 oz 1 box angel food cake mix
22 oz at room temperature lemon curd
¼ cup powdered sugar

Steps:

  • Preheat oven to 350 degrees F and grease a cake pan with cooking spray.
  • In a stand mixer or a large bowl with a whisk, combine cake mix and lemon curd until smooth.
  • Pour into a greased cake pan. Spread evenly.
  • Bake cake for 30 to 40 minutes or until a cake tester inserted comes out clean.
  • Allow to cool down to room temperature.
  • Dust with powdered sugar and serve.

Nutrition Facts : Calories 483.00kcal, CarbohydrateContent 100.00g, FatContent 7.00g, FiberContent 1.00g, ProteinContent 6.00g, SaturatedFatContent 5.00g, ServingSize 8.00 slices, SodiumContent 700.00mg, SugarContent 85.00g, TransFatContent 1.00g, UnsaturatedFatContent 1.00g

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    1. Roast chicken remains one of our favourite dishes at home. I recently discovered a way to make the chicken taste even better, by putting a lemon in with my potatoes when I was parboiling them. It smelt fantastic and flavoured the potatoes. Then when I was draining them I decided to stab the lemon, which hissed out juice and steam, and quickly jammed it inside the chicken! The benefits of the hot steaming lemon going into the chicken are very obvious as the meat tastes amazing, and the chicken cooks slightly quicker because of it.
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