Roasted Pepper & Chicken Hummus

Tender chicken thighs, roasted pepper hummus and a fresh tomato-cucumber salad come together with a bright tahini-lemon dressing.

Recipe - FRESH St. MARKET VANCOUVER HOUSE

Mediterranean-Chicken-Hummus-Feast-gallery

Prep Time30 Minutes

Servings4

Cook Time35 Minutes

Ingredients

6–8 chicken thighs

2 lb long sweet pointed peppers

2 cups canned chickpeas, drained

3 cloves garlic, divided

Kosher salt, as required

Cracked black pepper, as required

2 tablespoons hot sauce

1 cup plus 4 tablespoons olive oil

2 cups sweet tomatoes, chopped

2 cups mini cucumbers, chopped

½ red onion, sliced

Juice of 3 lemons

3 tablespoons tahini

2 tablespoons honey

2 tablespoons Dijon mustard

Directions

Step 1: Preheat oven to 400°F.

Step 2: Season the chicken thighs with salt and pepper. Sear for 2 minutes, flip and transfer to the oven until the chicken reaches a safe internal temperature of 165°F.

Step 3: Roast the peppers for approximately 25 minutes, until blistered. Cool, peel, seed and chop. Reserve one-third for garnish.

Step 4: Purée the remaining peppers with the chickpeas, garlic, salt, pepper, hot sauce and olive oil until smooth.

Step 5: Combine the tomatoes, cucumbers, red onion, olive oil and salt.

Step 6: Whisk together the olive oil, lemon juice, tahini, honey, garlic, Dijon mustard and salt.

Step 7: Arrange the chicken over the roasted pepper hummus. Top with the reserved peppers and tomato-cucumber salad, then drizzle with dressing.

30 minutes

Prep Time

35 minutes

Cook Time

Servings