Chicken Fillets with Tomato Sauce and Chickpeas
Servings 4 people
Ingredients
- 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
Instructions
- 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.