Chicken with Potatoes, Lemon and Chickpeas

I'm always on the lookout for two things  - dishes that I can make in one pot and that can freeze in portions to feed hungry tummies after school. This one also satisfies a third - introducing more pulses. Mr Gingerbread Man loves chick pea's so we gave this recipe a try and it's rather good. Feed's 4. Lovely with some sweetcorn or courgettes.

Ingredients

175g new potatoes, halved  - I went on three good sized new potatoes per person

1 medium onion, thinly sliced

2 slices lemon, chopped (I use a spoon lemon juice and pop in a whole peeled tangerine as its what we have more often than slices of lemon)

2 garlic cloves, roughly chopped

1 tsp ground cumin

1 tsp ground cinnamon

450 ml chicken stock

large skinless, boneless chicken thighs, trimmed of all fat and cut into cubes

1 x 400g can chickpeas (drained)

Cornflour (to thicken the gravy)

Fresh coriander to garnish if you have some

Method

1. Cook the onions in the pan until soft then put to one side

2. Pop the turkey thighs in the pan and give them a couple of minutes, turning once

3. Add the seasoning, stock, onions and potato's, then pop in the whole tangerine (or less if you want a more subtle flavour) and lemon juice

4. Cook until the potatoes are soft and the chicken thighs easily come apart with the a fork

5. Add the chickpeas at the end to warm through

6. Take out the orange using a spoon and season to taste

7. Take a little of the stock out and add cornflour, mix to a smooth consistency then reintroduce. Do this until the stock is a thickness that you are happy with. As it cools it will thicken naturally due to the potato and chickpeas so don't go too mad with the cornflour