Poached Chicken with Chickpea Curry and Spinach

Ingredients

• 400 g chicken breast fillet (4 chicken breast fillets)
• 4 Spring Onions
• 500 ml vegetable broth
• 2 carrots
• 1 Garlic clove
• 2 tsp Olive oil
• 2 tbsp Curry Powder
• 450 g chickpeas (drained weight; canned)
• 250 g baby spinach
• Salt
• nutmeg
• Pepper

Instructions

1. 1.

   Rinse the chicken under cold water and pat dry. Wash, trim and slice spring onions into rings. Bring broth to a boil in a pot, add half the spring onions and the chicken fillets, cover and simmer gently for about 15 minutes.

2. 2.

   Meanwhile peel and finely dice carrots. Peel and mince garlic. Heat 1 tsp oil in a pan and sauté carrots, garlic and remaining spring onions over medium heat for about 3 minutes. Stir in curry powder and a splash of broth. Drain chickpeas, rinse and add to the pan. Keep warm on low heat for about 10 minutes.

3. 3.

   Wash, trim and drain spinach well. Heat remaining oil in a pan and wilt spinach until it shrinks. Season with salt and freshly grated nutmeg.

4. 4.

   Season the chickpea curry with salt and pepper. Remove chicken from broth, slice into strips. Arrange the curry, spinach and chicken slices on four plates.