Ingredients
- coconut oil, butter or ghee, softened, for frying.
- 4 chicken thigh fillets.
- 1 teaspoon dried chilli flakes or powder.
- sea salt and black pepper, to taste.
- 8 tablespoons hummus.
- 2 large handfuls washed salad leaves.
- 1 lemon, halved lengthwise.
Directions
- 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 oil and sprinkle with chilli. Season with salt and pepper. Sear 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 leaves and salad on the side.
For a vegan option: 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.
For a vegetarian option: replace chicken with sliced haloumi cheese and cook in a little oil until golden and oozing.
To make your own hummus – whizz 1 can chickpeas with 3 tablespoons lemon juice, tahini, canning liquid and 1 clove garlic in a food processor until smooth.
Chilli chicken with hummus is a great source of protein, when served with salad it also provides extra nutrients to leave you feeling great. To top it off it is also super simple to prepare!
Ingredients
- coconut oil, butter or ghee, softened, for frying.
- 4 chicken thigh fillets.
- 1 teaspoon dried chilli flakes or powder.
- sea salt and black pepper, to taste.
- 8 tablespoons hummus.
- 2 large handfuls washed salad leaves.
- 1 lemon, halved lengthwise.
- Website
- Stone Soup
Directions
- 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 oil and sprinkle with chilli. Season with salt and pepper. Sear 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 leaves and salad on the side.
For a vegan option: 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.
For a vegetarian option: replace chicken with sliced haloumi cheese and cook in a little oil until golden and oozing.
To make your own hummus – whizz 1 can chickpeas with 3 tablespoons lemon juice, tahini, canning liquid and 1 clove garlic in a food processor until smooth.