Honey ginger chicken with chickpeas

Main Dish
4 servings
15 min
32 min
Very Easy


Number of serving: 4
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


  • Score the chicken and put in a dish. Mix the marinade ingredients together and pour over the chicken.
  • Cover and chill for 4 hours. Heat the oven to 180c (350f). Heat the oil in a flameproof casserole dish over a medium heat.
  • Remove chicken from the marinade and fry for 5 minutes until golden. Remove from dish and set aside.
  • Add the onion and peppers to the dish and cook for 5 minutes, until soft. Add the chili powder and cook for 2 minutes.
  • Then add the leftover marinade and cook for 1 minute. Add the tomatoes, chickpeas and stock. Bring to a boil.
  • Put the chicken on top, cover and cook in the oven for 20 minutes.
  • Divide the chicken and chickpeas between 4 bowls and serve with garnished rosemary sprigs.

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