Italian-style chicken and chick peas

    40 min

    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

    Serves: 4 

    • 2 tablespoons olive oil
    • 4 skinless, boneless chicken breast fillets
    • 2 tablespoons dried rosemary
    • 1 tablespoon olive oil
    • 3 cloves garlic, finely chopped
    • 425g passata
    • 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

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. 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.
    2. 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.
    3. Stir the chick peas into the frying pan; continue cooking until the beans are heated, 2 to 3 minutes more.

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