Hummus is one of my favourite ingredients. It’s wonderful here as a cross between a sauce and an accompaniment. You can get some decent commercial hummus these days so don’t feel like you need to make your own from scratch.

Print Add to My Inbox

Chilli Chicken with Hummus

Total Time 15

Servings people

Ingredients

4 chicken thigh fillets
1 teaspoon dried chilli flakes or 1/2 teaspoon chilli powder
8 tablespoons hummus
2 large handfuls washed salad leaves
1 lemon halved lengthwise

Instructions

Heat a frying pan or skillet on a very high heat. Trim fat from chicken and bash with your fist to even out the thickness. Rub with a little olive oil and sprinkle with chilli. Season with salt.
Sear chicken with the oiled side down for 3 minutes. Turn and cook for another 2-3 minutes or until chicken is cooked through.
Smear hummus over the base of 2 plates. Top with chicken and serve with salad leaves and lemon on the side.

Variations & Substitutions

home made hummus – puree 1 can chickpeas with 3 tablespoons lemon juice, tahini, canning liquid and 1 clove garlic in a food processor until smooth.

different protein – lovely with salmon or white fish, chicken breast fillets, pork chops, sausages, chorizo, lamb cutlets (or chops) or a good steak. Just adjust cooking time as needed.

paleo (grain, legume & dairy-free) / low carb – use this broccoli hummus.

more substantial – carb lovers – serve with pita bread or tortillas for wrapping. Or roast sweet potato / potato.

more substantial – low-carb – serve with roast nuts (almonds or hazelnuts as especially good), a big dollop of mayo or some smashed avocado and lime juice.

no chilli / family-friendly / different spice – replace chilli flakes / powder with smoked paprika. OR use ground coriander or baharat or ras el hanout for a more subtle spicing. OR for a more middle eastern vibe, sprinkle cooked chicken with za’atar or sumac.

vegan – replace chicken with 2 field or portabello mushrooms per person. Trim and pan fry for about 4 minutes each side until the mushrooms are tender and juicy. Sprinkle on the chilli at the end before serving.

vegetarian – replace chicken with sliced halloumi cheese and cook in a little oil until golden and oozing. Another option is to replace the chicken with chickpeas.

Prepare Ahead

Yes! Can be eaten cold or the chicken reheated. Will keep in the fridge for 4-5 days. Hummus will keep longer. Cooked chicken and hummus can be frozen if needed.

Waste Avoidance Strategy

chicken – freeze.

dried chilli – pantry.

hummus – will keep in the fridge for weeks.

salad leaves – use for another meal. Can be frozen but will wilt when defrosted.

lemon – will keep in the fridge for months.

Problem Solving Guide

too bland – season with salt & pepper. Try some chilli.

too dry – add a little more olive oil or serve with more hummus. If the chicken is very dry it means it’s been overcooked. Next time get it out of the pan earlier.

chicken pink – means it’s not cooked properly. Just pop back in the pan and cook for another few minutes. Next time consider being a bit more aggressive with your bashing to make sure the chicken is thinner and will cook more quickly.

Serving Suggestions

Either serve chicken on a bed of hummus or serve hummus on top.

– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –

– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –