Honey ginger chicken with chickpeas

Ingredients

• 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

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Preparation

• 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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