Filets de poulet avec sauce tomate et pois chiches

Ingrédients

• 4 chicken fillets
• 2 tablesp. rapeseed or olive oil
• 1 medium onion, peeled and diced
• 1 yellow pepper, cut in strips
• 1 x 400g tin of chopped tomatoes
• 1 teasp. sugar
• 400 g tin of chickpeas, rinsed and drained
• Handful of coriander leaves, chopped
• Marinade
• 2 garlic cloves, finely chopped
• Rind and juice of 1 lemon
• 1 teasp. ground cumin
• 1 teasp. smoked paprika
• Salt and freshly ground black pepper
• To serve: A green salad and couscous

Préparation

1. 1

   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.

2. 2

   To cook: Heat the oil in a large pan over a medium heat. Add the onion and cook for 4-5 minutes until softened.

3. 3

   Then add the pepper and cook for a couple of minutes. Remove them to a plate while you brown the chicken.

4. 4

   Add a little more oil to the pan and increase the heat. Add in the chicken fillets. Brown on both sides.

5. 5

   Add back in the onion and pepper mixture along with the tinned tomatoes and sugar. Season with a little salt and black pepper.

6. 6

   Bring to the boil then reduce the heat and allow to simmer for 15 minutes, stirring occasionally.

7. 7

   Add in the chickpeas and allow to cook for another few minutes.

8. 8

   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.