Life Style: 2 tbsp rapeseed or olive oil
2 garlic cloves, chopped
500 grams (1 pound) skinless boneless chicken thighs, chopped
500 ml (17 fl oz) chicken stock
1 lemon, peeled and juiced
150 grams kale, chopped
2 x 400g cans chickpeas, drained and rinsed
crusty bread, for serving
Heat oil in a large saucepan over low heat. Add garlic and fry gently until fragrant.
Add the chicken, stock and 500 ml (17 fl oz) water. Season well and spread the lemon peel. Bring to a boil, then reduce heat and simmer for 10-12 minutes. Add kale and chickpeas and then simmer for 2-3 minutes. Add lemon juice to taste and serve with crusty bread, if you like.
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