Saffron Chicken with Chickpeas
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6
This recipe is very easy. Feel free to change the meat to beef, pork, lamb or even a hearty fish and still get an excellent result. Serve with crusty bread and a green salad.
  • 6 Chicken breasts, skinless, boneless
  • 1 12oz Can Chickpeas, drained
  • 1 Cup Tomato paste
  • 1 Cup Dijon Mustard
  • 2-3 Tablespoons Extra-Virgin Olive Oil
  • 1 Teaspoon Fleur de Sel
  • 1-2 Teaspoon Ground Pepper, to taste
  • 1 Medium Onion, coarsely chopped
  • 2 Cloves Garlic, crushed
  • 1 Tablespoons Raw Sugar
  • 1 Teaspoon Coriander seeds
  • 3 Cups Red Table Wine
  • 2 Pinches of Crushed Saffron
  1. Heat oven to 350°F
  2. In a mixing bowl, combine the tomato paste, Dijon, red wine, sugar, spices and mix well
  3. Add the chicken and coat completely
  4. Pour the whole mixture into an ovenproof dish and allow to marinade for 25-30 minutes
  5. Bake for 25-30 minutes until bubbling and the meat is cooked
  6. In the meantime, heat the olive oil in a heavy frying pan on medium heat
  7. Add the chickpeas and allow to them to cook, stirring frequently
  8. Once they will start to dry out and jump in the pan, they are ready.
  9. Serve the chickpeas along side the chicken
Recipe by Ginger and Nutmeg at