Last week I wrote about hummus and how versatile it is. One of the ways I use it is as a bed for a Mediterranean Spiced Chicken. The hummus adds a creamy texture and mild flavor to counter the spice rub on the chicken. I topped it all with a fresh tomato relish to round it out.
I like to slice the chicken and fan it out on the hummus. I think this looks nice and it lets you use less chicken. The hummus is actually a protein so you don't need as much meat. This recipe was inspired by one I saw on FoodNetwork.com by Rachel Ray. I served it with a lightened version of another recipe I saw there by Sandra Lee that was a fun two-parter--Chick Pea Salad that can be turned into Baked Falafel. with Yogurt Sauce. I'll post those tomorrow. Also watch later this week of a wonderful pita I make with this chicken.
For now, the Mediterranean Spiced Chicken with Hummus and Tomato Relish worked out to only 180 calories with 6 grams of fat and 3 of fiber!
Mediterranean Spiced Chicken
Makes 4 servings
1-1/2 tablespoons smoked paprika
1-1/2 tablespoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground corriander
1/2 teaspoon crushed red pepper flakes (double this if you like it hot)
1-1/2 teaspoons kosher salt
1 teaspoon olive oil
2 4-6 ounce boneless, skinless chicken breasts
1/2 cup Roasted Red Pepper Hummus
tomato relish (recipe below)
Grind and mix spices using a mortar and pestle and spice grinder. Rub chicken with spices. You will likely have some leftover. Put the remaining spice in a sealable jar or bag and refrigerate. Let the chicken sit for 10 to 15 minutes to allow the spices to soak into the chicken.
Heat oil in a non-stick pan over medium heat an cook chicken, about 7 minutes aside, until done. The spices should turn a dark maroon, almost black, color.
Let chicken rest and slice into 1/8- to 1/4-inch slices. Place over hummus on the plate and top with tomato relish.
Makes about 6 servings
2 small to medium ripe red tomatoes, deseeded and diced
1 yellow tomato, deseeded and diced
1/2 small sweet onion, diced
1/4 cup flat-leaf parsley, chopped
1 tablespoon extra virgin olive oil
1 tablespoon chicken broth, or vegetable stock
1 tablespoon lemon juice
1/4 teaspoon each of ground cumin, ground coriander, crushed red pepper flakes.
salt and pepper to taste.
Combine tomatoes, onion and parsley in a small bowl. Combine remaining ingredients to make dressing (I use a small plastic bottle and shake until well combined), pour over tomato mixture and combine. Top with salt and pepper to taste.
Deal of the Day: It's a huge money-saver to make your own salad dressings.