Chilli and Rosemary Chickpea Chicken

    (163)
    40 minutes

    This is a great way to cook napolitana chicken - quick and extremely easy. The napolitana sauce is infused with Italian seasoning, cayenne pepper, bay leaf & chilli flakes.


    157 people made this

    Ingredients
    Serves: 4 

    • 2 tablespoons olive oil
    • 4 skinless, boneless chicken breast halves
    • 2 tablespoons dried rosemary
    • 1 tablespoon olive oil
    • 3 cloves garlic, minced
    • 470g napolitana sauce
    • 1 teaspoon Italian herbs
    • 1/2 teaspoon cayenne pepper
    • 1 1/2 teaspoons white sugar
    • 1 bay leaf
    • 1/4 teaspoon crushed chilli flakes
    • 1(400g) tin chickpeas, drained and rinsed

    Directions
    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Heat two tablespoons of olive oil in a large frypan over medium heat. Season the chicken with the rosemary on both sides. Cook the chicken in the hot oil until browned evenly, about 3 to 4 minutes per side. Remove the chicken from the pan and set aside.
    2. Pour 1 tablespoon olive oil into the frypan. Cook and stir the garlic in the hot oil until fragrant, about 1 minute. Add the napolitana sauce, Italian seasoning, cayenne pepper, sugar, bay leaf and chilli flakes to the frypan and stir. Return the chicken to the frypan, cover and reduce heat to medium-low. Simmer until the chicken is no longer pink in the center and the juices run clear, about 10 to 12 minutes.
    3. Stir the chickpeas into the frypan; continue cooking until the beans are heated, 2 to 3 minutes more. Serve.

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    Reviews and Ratings
    Global Ratings:
    (163)

    Reviews in English (115)

    by
    127

    Italian Chickn'pea Haiku: "Chickpea explosions! My mouth loves all the flavors! Just needs more veggies." In other words, wonderful dinner, and one in which chickpeas can certainly stand proudly in pasta's place. I cooked the chicken in 1" pieces, went a smidge less on the rosemary, added 1/2 med. onion to the garlic saute, and also tossed in a half-bag of frozen (thawed, drained) spinach, and Italian parsley for a bit more color. It definitely has a kick, but it all comes together quite nicely for a marvelous meal. Next go-around (yup, I will gladly make this again), I may, along w/ my inclusions from above, add some diced tomatoes, zucchini, and mushrooms as well, and go lighter on the cayenne & crushed red peppers.  -  13 Jan 2011  (Review from Allrecipes USA and Canada)

    by
    87

    Ok, i am not sure how I am the only one who is mentioning that yes this recipe is good but it is WAYYYY TOO SPICY! I followed the recipe to a "t" and my 8, 6 & 4 year olds mouths were burning. So were my husband and I's and we like spicy food. My bottle says "crushed red pepper" and there are a lot of seeds mixed in with the flakes. I am not sure if it is just my kind of red pepper, but WOW, this was almost not edible because of the heat. THe flavor was good though and I WILL make again as my kids love garbanzo beans, but I will omit the red pepper next time.  -  12 Jan 2011  (Review from Allrecipes USA and Canada)

    by
    35

    We really enjoyed this. My husband insisted on having his chicken over pasta, but I didn't think anything was necessary beyond the chickpeas. I only had two chicken breasts which I cut into pieces. I do question whether the sauce would be enough for four. I halved the cayenne pepper but otherwise followed the recipe. It still had plenty of kick. I will make this again, but I think I will cut the chicken into bite-sized pieces the next time. Thanks for a tasty recipe!  -  08 Jan 2011  (Review from Allrecipes USA and Canada)

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