Yes, another recipe from Jamie Oliver’s book Jamie’s America
The chicken breast was left to marinate before I went out for work in a mashed up blend of parsley, garlic, lemon zest, lemon juice, salt and pepper. Back from work a few hours later and it’s the turn of the chickpea. I sweat down an onion, two cloves of garlic and some paprika until soft, and then add four diced tomatoes, half a jar of sweet peppers and a tin of drained chickpeas.
While that simmers I turn my attention back to the chicken. I put it skin-side down on a hot griddle until dark lines appear, then turn 30 degrees to get that fancy criss-cross appear. When there’s more lines I turn them over and put the whole thing in a 200C oven for about 8 minutes. While that continues I look back over the chickpea stew, and adjust seasoning with salt, pepper and red wine vinegar. The chicken looks done now so I bring the chicken out to rest for a couple of minutes, to let all those tasty juices flow back through the breast.
To serve I pile some chickpeas up, top it with sliced chicken breast and few torn basil leaves over. At the last minute I reckon a drizzle of balsamic vinegar will help here, so I get out my best to sprinkle over. It goes really nice with the juicy chicken and peppery chickpeas. It’s a really tasty dinner and fairly easy too. I’ll be seeing this one on my plate again!
4 replies on “chicken with chickpeas”
wowow that looks incredible and yummy cant wait to try this! Chick peas are my favorite!
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Great recipe! Having a great aged balsamic in the pantry is a great idea! It brings flavor to a new level.
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