Double Pepper Chicken

Sweet Pepper Chickpeas & Crunchy Pepper Salsa

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.

Recipe Category Chicken