DIFFICULTY LEVEL: 3
400 gr chickpeas, soaked overnight
30 ml pomegranate balsamic cream Kalamata Papadimitriou
1 tbsp red sweet pepper
80 ml olive oil
Salt, to taste
Pepper, freshly ground, to taste
800 gr chicken, cut into portions
2 red onions, finely chopped
300 gr tomatoes, grated on the largest holes of the grater
2 bay leaves
Parsley leaves for the garnish
Strain the chickpeas, put them in a deep pot with water and boil them over high heat for 5 minutes.
Reduce the heat to a slow simmer and continue boiling for 50-60 minutes until the chickpeas are tender but not falling apart.
Strain and leave aside.
In a large bowl, add the Pomegranate Balsamic Cream, the red pepper, half of the olive oil, salt and pepper and mix thoroughly until the ingredients are well combined.
Add the chicken slices and turn them over so that they are fully covered by the mixture. Reserve the remaining mixture to use at a later stage.
In a wide saucepan heat the remaining olive oil and sauté the chicken slices for 4-5 minutes until they are nicely browned from all sides and slightly caramelized.
Add the onions and continue to sauté for another 2-3 minutes.
Add the grated tomato, the bay leaves, the remaining mixture from the bowl in which we had dipped the chicken and 200 ml of water.
Taste and if necessary, add some more salt and freshly ground pepper; cook over high heat for a few minutes.
Reduce the heat and simmer the chicken.
Preheat the oven at 200ο C.
When the chicken is almost done, transfer it to an oven-proof dish, add the chickpeas, season with salt and mix well.
Place the oven-proof dish in the oven and bake for about 10minutes until the ingredients are well combined and the sauce is creamy.
Remove the bay leaves from the dish, garnish with parsley leaves and serve.