photo by Mark Debono

Inspired by this recipe and with some minor changes, this chicken dish is heart-warming and sure to please.

To start off, I marinated the two boneless chicken thighs in this mixture for one hour:

– apple juice

– 1 teaspoon French mustard powder

– 2 tablespoons dark soy sauce

Р 1 teaspoon local honey

– 2 minced cloves of garlic

For the next part of the recipe you will need:

– marinated chicken (as above or see this post about brining)

– 4 tablespoons chickpeas (or 1 can, as preferred)

– 200ml tomato sauce (with a little extra just in case you need to adjust the heat later) to which 1 teaspoon apple cider vinegar or sugar has been added

– about one or two teaspoons hot chili sauce or harissa sauce according to taste, it’s safest to start with a small amount, you can always add more later

– 1 tablespoon olive oil for cooking

– a bunch of parsley to garnish


Heat your oven to about 180 degrees C

Remove the chicken from its marinade and cook in a hot pan with olive oil for 3-4 minutes on each side. Then add the tomato sauce, chili/harissa sauce  and chickpeas and continue to cook and blend the ingredients for about 4 minutes.

Place all the ingredients in a deep casserole dish, cover with lid and place in the hot oven for 30 minutes, flipping the chicken over and mixing the ingredients half way through. Do a taste test and add chili or tomato sauce if necessary.

I served my chicken with stuffed courgettes¬†(ricotta, cheddar and sundried tomatoes) and a salad of valerian, rucola, fried courgettes, olives and mature goat’s cheese. Not bad for a Tuesday night!


photo by Mark Debono


  1. Posted November 5, 2014 at 4:07 pm | Permalink


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