Warm red pepper hummus with coriander chicken breastsDifficulty: Easy
Chicken is such a versatile ingredient – no wonder it is universally popular. This easy, gluten free recipe is from Olive magazine is as colourful as it is delicious…
skinless chicken breasts 4 small
coriander seeds 4 tsp, lightly crushed
dried chilli flakes a big pinch
rocket 2 big handfuls, dressed in olive oil and lemon juice
FOR THE HUMMUS:
olive oil 4 tsp
onion 1, finely chopped
garlic 2 cloves, crushed
cumin seeds 1 tsp
chickpeas 400g tin, drained and rinsed
roasted red peppers from a jar 2, drained and chopped
tahini 1 tbsp
lemon 1, juiced
- For the hummus, heat 1/2 the oil in a small pan and add the onion and a little seasoning. Cook over a medium heat for 5 minutes until soft, then add the garlic and cumin seeds, and cook for a minute. Add the chickpeas, peppers and 150ml of water, and simmer gently for 2 minutes. Tip into a blender with the tahini and lemon juice, and whizz until completely smooth. Tip back into the pan, season and keep warm.
- Bash the chicken breasts between two pieces of baking paper until about 1cm thick, drizzle with the remaining oil, season well and sprinkle over the coriander seeds and chilli flakes. Heat a large griddle pan over a high heat and cook the chicken breasts for 4-5 minutes on each side until well coloured and cooked through. Rest on a plate for 5 minutes, then slice.
- Divide the hummus between 2 plates, put the chicken slices on top and serve with the dressed rocket.
Masses more mouthwatering chicken recipes here