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Chicken Fillets with Tomato Sauce and Chickpeas

5 from 1 vote

Chicken Fillets with Tomato Sauce and Chickpeas

Cooking Time Icon
Total Time 45 minutes
Servings Icon
Servings 4 people



  • 4 Sicín Sásta chicken fillets
  • 2 tbsp rapeseed or olive oil
  • 1 medium onion, peeled and diced
  • 1 yellow pepper, cut in strips
  • 400 g tin of chopped tomatoes
  • 1 tsp sugar
  • 400g tin of chickpeas, rinsed and drained
  • Handful of coriander leaves, chopped
  • Marinade
  • 2 garlic cloves, finely chopped
  • Rind and juice of 1 lemon
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • Salt and freshly ground black pepper
  • To serve: A green salad and couscous


  • To make the marinade: In a medium bowl combine the garlic, lemon rind and juice, cumin, paprika and black pepper. Add the chicken and stir to coat.
  • To cook: Heat the oil in a large pan over a medium heat. Add the onion and cook for 4-5 minutes until softened.
  • Then add the pepper and cook for a couple of minutes. Remove them to a plate while you brown the chicken.
  • Add a little more oil to the pan and increase the heat. Add in the chicken fillets. Brown on both sides.
  • Add back in the onion and pepper mixture along with the tinned tomatoes and sugar. Season with a little salt and black pepper.
  • Bring to the boil then reduce the heat and allow to simmer for 15 minutes, stirring occasionally.
  • Add in the chickpeas and allow to cook for another few minutes.
  • To serve, sprinkle over the chopped coriander and serve with a green salad and couscous which has been flavoured with lemon juice, garlic, chopped scallions and lots of coriander.


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