A wholesome take on Chicken Breast Pudding, built on garlic and chilli and finished the way we like it. Ready in about 27 min and easily enough for 6 people.
Free to cook
Prep everything first: chop the aromatics, measure the garlic and chilli elements, and pat the chicken breast dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the chicken breast. Fry until deeply crisp and golden, then drain on paper and season straight away.
Stir in the chickpeas and the rest of the garlic and chilli flavours, letting them cook out for a minute until fragrant.
Add the cherry tomatoes along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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