Spiced Chicken and Chickpea Skillet

Prep the Chicken

1. Pat the chicken thigh chunks dry with kitchen paper and place them in a bowl.
2. Add the ground cumin, smoked paprika, turmeric, salt, and black pepper. Toss well until all pieces are evenly coated.

Sear and Sauté

1. Heat the olive oil in a wide, deep skillet or frying pan over medium-high heat.
2. Add the seasoned chicken pieces in a single layer and sear for 4 to 5 minutes, turning occasionally, until nicely browned on all sides (they don't need to be cooked through yet).
3. Lower the heat to medium, push the chicken slightly to the sides, and add the diced onion to the center of the pan. Cook for 3 minutes until softened and fragrant.

Simmer the Skillet

1. Tip in the drained chickpeas, canned chopped tomatoes, and 100ml of water. Stir gently to combine, scraping up any browned bits stuck to the bottom of the pan.
2. Bring to a gentle boil, then turn the heat down to low, cover with a lid, and let it simmer for 12 to 15 minutes, until the chicken is tender and cooked through.

Finish and Serve

1. Remove the lid and stir in the fresh baby spinach, cooking for 1 to 2 minutes until just wilted into the warm sauce.
2. Taste and adjust the seasoning with a little extra salt or pepper if needed. Serve hot straight from the skillet alongside rice or boiled potatoes.