Serves: 4 Time Required: 30 minutes plus Baking Time
1/4 cup ( 60 ml ) olive oil 4 large ( 300 g ) onions, sliced 2 medium sized ( 400 g ) red peppers, sliced Salt to taste 500 g whole chicken 1/4 cup ( 50 g ) brown sugar 1/4 cup ( 60 ml ) brown malt vinegar 1/4 cup ( 60 ml ) tomato sauce 1/4 cup ( 60 ml ) Worcestershire sauce 400 g canned chickpeas, rinsed and drained
Heat 2 tablespoon olive oil in large dish. Add onions and keep stirring, until the onions turn soft. Stir in the red peppers and salt.
Pour the fried onions and pepper into a greased baking dish.
Place the chicken over the onion mixture.
Brush the chicken with the remaining oil and bake uncovered, in a moderately hot oven for one hour.
Combine sugar, vinegar and the sauces well. Brush the chicken with this mixture. Bake for about 30 minutes or until tender.
Brush the chicken occasionally with the sauce mixture during baking.
Remove the chicken from the dish. Cover with foil. Add chickpeas to the onion mixture. Simmer, uncovered for five minutes. Serve the onion mixture with the chicken.