John Myers
Ingredients for 4 servings:
- 1 chicken (approx. 1.5 kg)
- 2 cloves garlic
- 2 tsp spice mix (Chinese five-spice powder)
- 50 ml apple cider vinegar
- 50 ml lemon juice
- 1 lemon(s), peeled rind
- 60 ml oil (sunflower oil)
- 250 g chickpeas, dried
- 75 g bacon, streaky
- 200 g tomatoes
- ½ red bell pepper(s)
- ½ bell pepper(s), green
- 2 spring onions
- 2 cloves garlic
- 2 tbsp tomato paste
- 5 small chili peppers, dried
- 1 tsp oregano, dried
- salt and pepper
Instructions
Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes
Peel and chop the garlic cloves, and mix them with the five-spice powder, vinegar, lemon juice, lemon zest, and oil in a deep bowl (or freezer bag). Wash the chicken, pat dry, and add it to the bowl. Coat thoroughly with the marinade, then cover and marinate for 24 hours. Preheat the oven to 180°C. Remove the chicken from the marinade and place it in the roasting pan (or a casserole dish). Roast in the oven for 50 to 60 minutes, brushing with the marinade several times during cooking. Soak the chickpeas in cold water overnight, drain, and rinse with cold water. Add them to a pot of salted water, bring to a boil, and boil gently for 10 minutes. Reduce the heat to low and simmer for another 45 minutes. Once cooked, drain the chickpeas and let them drain. Meanwhile, remove the rind from the bacon and dice it. Peel and finely chop the garlic. Blanch the tomatoes in hot water, remove the stems, skins, and seeds, and dice them. Trim, wash, and deseed the bell peppers and dice them. Trim, wash, and slice the spring onions. Finely crush the dried chilies in a mortar and pestle. Fry the bacon in a hot pan, add the garlic and diced bell peppers, and continue to sauté until the peppers are soft. Add the tomatoes, spring onions, chilies, tomato paste, and 100 ml of water. Season with oregano, salt, and pepper. Stir in the drained chickpeas and simmer for 10 minutes. Carve the chicken and serve with the chickpea mixture.
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