Serves 4

4 skinless, boneless chicken breasts

1 tablespoon oil

For the marinade:

50g ginger, grated

2 teaspoons fresh rosemary, chopped

3 tablespoons runny honey

1 tablespoon sauce sauce

1 tablespoon balsamic vinegar

2 garlic cloves, crushed

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1 onion, sliced

1 yellow and 1 red pepper, sliced

2 teaspoon chili powder

400g tin chopped tomatoes

410g tin chickpeas, drained and rinsed

175ml (6oz.) vegetable or chicken stock

Score the chicken and put in a dish.  Mix the marinade ingredients together and pour over the chicken.  Cover and chill for 4 hours.  Heat the oven to 180c (350f).  Heat the oil in a flameproof casserole dish over a medium heat.  Remove chicken from the marinade and fry for 5 minutes until golden.  Remove from dish and set aside.  Add the onion and peppers to the dish and cook for 5 minutes, until soft.  Add the chili powder and cook for 2 minutes.  Then add the leftover marinade and cook for 1 minute.  Add the tomatoes, chickpeas and stock.  Bring to a boil.  Put the chicken on top, cover and cook in the oven for 20 minutes.  Divide the chicken and chickpeas between 4 bowls and serve with garnished rosemary sprigs.

The Culinary Chase's Note:  I think 3 tablespoons of honey was too sweet so next time I will adjust and only add 2 tablespoons.  Also, if the chicken breast is small, check timing as the chicken may dry out if you cook for the full 20 minutes.  Beautiful flavors and textures.