Honey ginger chicken with chickpeas
A small salad of garden greens is the perfect side dish for this yummy chicken marinade.
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|1 tbsp||Root ginger|
|2 tsp||Fresh rosemary|
|1 tbsp||Soy sauce|
|1 tbsp||Balsamic vinegar|
|2 tsp||Chilli powder|
|400 g||Chopped tomatoes|
- Take skinless, boneless chicken breasts and score chicken and put in a dish. Combine grated ginger, rosemary, honey, vinegar, soy sauce and garlic. Pour over chicken. Chill 4 hours.
- Preheat oven to 180degC. Heat the oil in a casserole dish or frying pan over a medium heat. Remove the chicken from the marinade and fry until golden. Set aside.
- Add the sliced onion, sliced capsicum and chilli to the dish and cook for 5 minutes, then add the leftover marinade and cook for 1 minute.
- Add the tomatoes, chickpeas (drained and rinsed) and stock (use vegetable or chicken stock). Bring to the boil. Put the chicken on top, cover and cook in the oven for 20 minutes.