Every Christmas Eve, my Grandma makes a traditional Italian dish of salt cod and chick peas. This is a cheaper version, using chicken as opposed to salt cod. It's just as delicious and even better the next day.
160 people made this
2 tablespoons olive oil
4 skinless, boneless chicken breast fillets
2 tablespoons dried rosemary
1 tablespoon olive oil
3 cloves garlic, finely chopped
1 teaspoon Italian seasoning
1/2 teaspoon cayenne pepper
1 1/2 teaspoons sugar
1 bay leaf
1/4 teaspoon crushed chillies
1 (410g) tin chick peas, drained and rinsed
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Method Prep:15min › Cook:25min › Ready in:40min
Heat 2 tablespoons olive oil in a large frying pan over medium heat. Season the chicken with the rosemary on both sides; cook the chicken in the hot oil until browned evenly, 3 to 4 minutes per side. Remove the chicken from the pan and set aside.
Pour 1 tablespoon olive oil into the frying pan. Cook and stir the garlic in the hot oil until fragrant, about 1 minute. Add the passata, Italian seasoning, cayenne pepper, sugar, bay leaf and crushed chillies to the frying pan; stir. Return the chicken to the frying pan; cover and reduce heat to medium-low. Simmer until the chicken is no longer pink in the centre and the juices run clear, 10 to 12 minutes.
Stir the chick peas into the frying pan; continue cooking until the beans are heated, 2 to 3 minutes more.