PREMIUM
@lekting
Difficulty: Medium
4 Serves
0.0
Add to plans
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Cooking Time
50 min.
Serves
4
Difficulty
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About This Recipe
Hot hummus with chicken and cauliflower is a complete meal, an excellent source of protein and healthy fiber. We are more accustomed to seeing hummus as a cold appetizer or dip, a thick sauce in which pieces of vegetables, pita, or crackers are dipped. However, in the Middle East, hummus is often served warm as an independent dish with various toppings—mushrooms, eggs, beef, or, as in our recipe, chicken.
In lists at 0 people
In lists at 0 people
Cooking
Cooked
Planned
Ingredients List
Total ingredients: 18
Serves:
Chicken thigh fillet - 400 g
Cauliflower - 250 g
Large onion - 1 pcs.
Extra virgin olive oil - 5 tbsp
Pine nuts - 1 tbsp
Ground cumin - ⅘ tsp
ground coriander - ½ tsp
Ground cinnamon - ½ tsp
Paprika Santa Maria smoked - ½ tsp
Salt - to taste
Salt, freshly ground black pepper - to taste
microgreens - to taste
Canned chickpeas - 400 g
Tahini - 3 tbsp
Extra virgin olive oil - 5 tbsp
Lemon juice - 3 tbsp
Garlic - 1 clove
Salt - to taste
Nutrition Facts
Serves:
🥓
Fat
208г
🍚
Carbohydrates
164г
🥩
Protein
155г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Prepare hummus. Drain and reserve the liquid from the can of canned chickpeas, and transfer the peas to a blender glass. Add chopped garlic clove, tahini paste, salt and pepper. Add lemon juice and olive oil and blend until smooth. Add the reserved liquid from the jar and blend again with the blender.
Step 2
Pat the chicken thighs dry with paper towels and place in a bowl. Add cumin, coriander, cinnamon, smoked paprika, black pepper and salt. Turn the chicken several times to ensure all pieces are evenly coated with the spicy mixture.
Step 3
In a large, deep skillet, heat 3 tbsp. l. olive oil. Place the chicken in an even layer and fry for 5-6 minutes, without moving the pieces. Carefully flip to the other side and continue cooking for another 5 minutes. Transfer chicken to a plate.
Step 4
Separate the cauliflower into small florets. Cut the onion into thin rings or halves of rings. Pour another 2 tbsp into the pan where the chicken was fried. l. olive oil and sauté the onion until translucent, 4–5 minutes.
Step 5
Add the cauliflower to the onions, add salt and freshly ground black pepper. Pour in 60 ml of hot water and cook covered over low heat for 8-10 minutes. Return cooked chicken to skillet. Increase heat to medium and cook for another 3 minutes.
Step 6
In a dry frying pan, fry the nuts until golden brown, 1–2 minutes.
Step 7
Place portions of hummus on plates and make a well in the center. Place chicken, cauliflower and onion in each. Sprinkle with pine nuts and herbs and serve immediately.
Enjoy your meal!
Follow the instructions step by step