Honey ginger chicken with chickpeas


- 4 skinless, boneless chicken breasts
- 1 tablespoon oil

For the marinade:
- 50 g ginger, grated
- 2 teaspoons fresh rosemary, chopped
- 3 tablespoons runny honey
- 1 tablespoon soy sauce
- 1 tablespoon balsamic vinegar
- 2 garlic cloves, crushed
- 1 onion, sliced
- 1 yellow and 1 red pepper, sliced
- 2 teaspoon chili powder
- 400 g tin chopped tomatoes
- 410 g tin chickpeas, drained and rinsed
- 175 ml (6 ounces) vegetable or chicken stock


Step 1

Score the chicken and put in a dish. Mix the marinade ingredients together and pour over the chicken.

Step 2

Cover and chill for 4 hours. Heat the oven to 180c (350f). Heat the oil in a flameproof casserole dish over a medium heat.

Step 3

Remove chicken from the marinade and fry for 5 minutes until golden. Remove from dish and set aside.

Step 4

Add the onion and peppers to the dish and cook for 5 minutes, until soft. Add the chili powder and cook for 2 minutes.

Step 5

Then add the leftover marinade and cook for 1 minute. Add the tomatoes, chickpeas and stock. Bring to a boil.

Step 6

Put the chicken on top, cover and cook in the oven for 20 minutes.

Step 7

Divide the chicken and chickpeas between 4 bowls and serve with garnished rosemary sprigs.


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