Double Pepper Chicken
Double Pepper Chicken
Sweet Pepper Chickpeas & Crunchy Pepper Salsa
Ingrediënten
Serves 4 | Total 35 Minutes
- 3 red peppers
- 1 red onion
- 6 cloves of garlic
- ½ a bunch of basil 15g
- 1 x 400g tin of plum tomatoes
- 2 x 400g tins of chickpeas
- 4 x 150g skinless chicken breasts
- thick balsamic vinegar
Instructies
- Halve, deseed and finely chop the peppers, then place half of them in a large non-stick frying pan on a medium heat with 1 tablespoon of olive oil.
- Peel and finely chop the onion, adding three-quarters of it to the pan.
- Peel, finely slice and add 2 cloves of garlic.
- Cook it all for 10 minutes, or until softened, stirring regularly.
- Meanwhile, for the salsa, mix the remaining chopped peppers and onion with ½ a tablespoon each of red wine vinegar and extra virgin olive oil.
- Pick, finely slice and mix in most of the basil leaves, then season to perfection.
- Add 1 tablespoon of red wine vinegar to the pepper pan, then pour it all into a blender with the tinned tomatoes.
- Blitz until silky smooth, then pour back into the pan, drain and tip in the chickpeas, stir, and simmer for 15 minutes.
- Score the chicken breasts in a criss-cross fashion and place in a large non-stick frying pan on a medium heat with 1 tablespoon of oil and the remaining 4 unpeeled garlic cloves.
- Cook for 8 minutes, or until the chicken is golden, juicy and cooked through, turning halfway.
- Slice and serve on top of the chickpeas, sprinkled with the salsa, garlic and reserved basil leaves, then drizzle with thick balsamic vinegar, to finish.
