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