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Hot Chicken With Humus

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Hot Chicken With Humus

Although humus is a part of middle eastern cuisines in Turkey we are a fan of it as the whole world. But as far as I see humus is treated like chickpea puree all around the world. Actually it is more than that. Please stop just pureeing the chickpeas with water or just mixing chickpea flour with water and calling it humus.

Best humus is made by the best ingredient ratio. If you use too much garlic it’s not humus. If you don’t use tahin, it’s not humus. If you use don’t use enough lemon juice it’s not humus. You should use every ingredient wisely for the best flavour. The humus recipe below has the best ratio for me. Not too dense, not too soft, not too garlicky, not too lemony.

Hot Chicken With Humus

Apart from that I baked a soft chicken on top of the humus in this recipe. It is a really good combination. You can make it with kofte also. For this, you can check my beef kofta with hummus recipe.

Enjoy the recipe…

Ingredients:

For Chicken Chops;

  • 4 pieces of chicken chops,
  • 1 red pepper,
  • 1 mexican pepper,
  • 1/2  tsp salt,
  • 1 tsp sugar,
  • 1/2 cup water at room temperature,
  • 3 tablespoons vegetable oil.

For humus;

  • 400 g of boiled chickpeas,
  • 2 tbsps tahin,
  • 1/2 lemon juice,
  • 1/2 cup of olive oil,
  • 1/2 cup of water (you can use the water you boiled chickpeas),
  • 1 tsp cumin,
  • 2 cloves of garlic, minced,
  • 1 tsp salt.

For topping;

  • 1 tablespoon butter,
  • 1 tsp ground pepper,
  • 1 handful of chopped parsley.

Preparation:

  1. Chop red pepper and mexican pepper very finely,
  2. Take them into a saucepan and add water, salt and sugar,
  3. Cook until the peppers are softened,
  4. Take the mixture into a large bowl, add vegetable oil and crush it with a fork,
  5. Add chicken chops into the bowl and rub them with your hands so they can completely covered with the sauce,
  6. Place the cops into a suitable sized oven bakeware,
  7. Cover the top with parchement paper,
  8. Bake for 30 minutes in a preheated oven at 220 ° C,
  9. Remove the parchement paper after 30 mins, bring the oven to the grill setting and bake for 5-10 mins. more,
  10. In the meantime, for humus take all the ingredients in a deep bowl and pulse it to a smooth consistency with a blender,
  11. Share the hummus on serving dishes,
  12. Place the chops on them,
  13. Melt the butter in a saucepan for the topping sauce,
  14. Add powdered pepper, stir and remove from the heat,
  15. Pour the sauce over the chops,
  16. You can sprinkle chopped parsley over.

Bon Appetit…

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