Hummus Chicken

“After a weekend of catering three different events with three completely different and rather complicated menus I thought it would be good to post my favourite simple stand-by recipe.  I came up with this recipe years ago when I started making hummus from scratch (when I realised it’s so much better than the store-bought varieties!).  I needed a dish that I could prepare in the morning and throw into the oven when I got home.  It’s also really easy to modify by substituting different vegetables such and capsicum or eggplant.  I sometimes do it in small ramekins for a more formal occasion but usually I just bring it to the table in the baking dish and let everyone dig in!  It may not look pretty but the flavours are sensational!  Enjoy!”

Hummus Ingredients

  • 2 x 400g tins of chick peas
  • 4 garlic cloves
  • 6 tbsp tahini paste
  • Juice of 2 lemons
  • Rind of 1 lemon
  • 3 tsp cumin seeds
  • 1 cup light olive oil
  • Salt and pepper
  1. Heat a small fry pan and add cumin seeds, stirring until they become fragrant.  Grind with a mortar and pestle until reduced to a powder.
  2. Add all ingredients to a food processor and blitz until smooth.  Add a small amount of water if it’s too thick and season to taste.

Hummus chicken ingredients

  • 2 medium potatoes
  • 1 red onion
  • 6 medium mushrooms
  • 2 zucchini
  • 1 quantity of hummus
  • 850g chicken thighs
  • Salt and pepper
  • Parmesan cheese
  1. Prepare all your ingredients.  Finely slice potatoes (I use a mandolin on the thinnest setting).  Slice onion into rings. Slice mushrooms.  Slice zucchini lengthwise into 4mm strips.  Cut chicken thighs into quarters.
  2. Grease a baking dish and put a layer of potato and red onion at the bottom.
  3. Follow this with a layer of mushrooms and cover with the zucchini.
  4. Spread some of the hummus (about a cup) over the zucchini in an even layer.
  5. Spread the chicken on top and cover with another layer of hummus.
  6. Finish with a layer of potato, season with salt and pepper and some Parmesan cheese.
  7. Bake in the oven at 200 degrees c for 45-60 minutes or until the chicken is cooked and the topping is golden.
  8. Serve with a green salad, crusty bread to soak up the sauce and vegetables.

 

 

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