Island Chicken and Chickpea Stew

If you like a bit of heat, give this recipe a try. If I were to do it again, I think I would add more liquid so that there would be a bit more sauce.

Ingredients
2-3 chicken breasts and 4 chicken thighs, chopped into pieces
2 tsp Worcestershire sauce
1 1/2 tbsp ketchup
1/4 tsp ground ginger
2 tbsp vegetable oil
1 medium onion, chopped
1 medium tomato, chopped
a handful of cherry tomatoes
1 tbsp brown sugar
1 cup stock (I used chicken stock)
1 green onion or chives, chopped
2 tsp dried thyme
3 tbsp lemon juice or vinegar
approximately 2 cups cooked chickpeas
1 jalapeno, finely diced
2 hot banana peppers, finely diced
black pepper to taste

Directions
In a large bowl, work vinegar/lemon juice between all pieces of chicken. Rince with cool water and drain. Add all other ingredients except oil, sugar, chickpeas and water. Allow mixture to marinade in fridge for at least 30 minutes (up to 2 hours).

In a large pot, heat oil on high heat; add brown sugar and stir. Allow sugar to dissolve, froth and finally become dark brown in colour. (Don't allow sugar to turn black otherwise it will be bitter.) Add chicken mixture, stirring each piece until it, too, browns. Bring to a boil, then reduce heat to medium low heat; cover pot and allow to cook for 15 minutes, stirring occasionally.

Pour chickpeas into bowl with marinade remnants. When chicken is golden brown in colour, remove the lid and turn up heat to cook off the liquid in the pot.

As soon as the liquid is gone, add the leftover marinade and chickpeas; stir well. Add 3/4 cup of water. Bring this up to a boil, cover the pot and reduce heat to a simmer. Cook for about 12 minutes, stirring a couple of times. After 10-12 minutes, check the consistency. If too thin, turn up heat and cook off liquid. It should be a thick gravy-like texture.

Add cherry tomatoes, halved, just before serving over a bed of quinoa. Enjoy!



Credit to: http://caribbeanpot.com/tag/chick-peas-recipe/