The whole family will love this aromatic dish. A light side dish will suit it: bread with a thick crust or cooked basmati rice, seasoned with finely chopped parsley.
It is necessary
- - 2 heads of red onions;
- - one red pepper;
- - 400 g zucchini;
- - 2 cloves of garlic;
- - 400 g of canned chickpeas;
- - lemon;
- - 4 chicken breast fillets;
- - 1 tbsp. a spoonful of flour;
- - 1 teaspoon of ground cinnamon;
- - 3 tbsp. tablespoons of fresh mint;
- - mint for decoration;
- - 2 tbsp. tablespoons of olive oil;
- - 300 ml of chicken broth.
Instructions
Step 1
Cut the onion into wedges. Peel the seeds and chop coarsely. Cut the courgettes into thick slices. Chop the garlic. Drain the chickpeas and rinse in cold water. Rub the lemon zest on a grater, and squeeze the juice.
Step 2
Place the chicken breasts on a cutting board, cover with cling film and beat off with a rolling pin - the piece should be about 2 cm thick. Heat the oil in a large skillet, place the chicken and fry it over high heat for 3 minutes on all sides. Transfer chicken to a plate and keep warm.
Step 3
Place onions, peppers, zucchini and garlic in a skillet. Grill vegetables over high heat for 5 minutes, stirring occasionally. Add flour and cinnamon and cook for another half minute. Gradually, without stopping stirring, add the broth. Add chickpeas, lemon zest and juice, mint and chicken. Cover and simmer over low heat for 15 minutes, until chicken is tender. Transfer to a serving platter. Garnish with mint before serving.
