Honey Ginger Chicken with Chickpeas

This is a warming and hearty dish.  Garbanzo beans (also known as chickpeas) have a delicious nut like taste and buttery texture. Chickpeas are an excellent source of protein, dietary fiber, folate and are one of the earliest cultivated vegetables.  While many people think of chickpeas as being beige in color, there are varieties that feature black, green, red and brown beans.   Chickpeas make a delicious dip known as hummus.  For other chickpea recipes, click here.

Serves 4
recipe from Woman & Home magazine
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4 skinless, boneless chicken breasts
1 tablespoon oil

For the marinade:
50g 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
400g tin chopped tomatoes
410g tin chickpeas, drained and rinsed
175ml (6oz.) 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.

The Culinary Chase’s Note:  I think 3 tablespoons of honey was too sweet so next time I will adjust and only add 2 tablespoons.  Also, if the chicken breast is small, check timing as the chicken may dry out if you cook for the full 20 minutes.  Beautiful flavors and textures.