Chicken Hummus Bowl

Chicken Hummus Bowl

from foodandwine.com
Dinner
100 min
4 servings
827 kcal / serving

This chicken hummus bowl features spiced chicken thighs, roasted red onion, seasoned store-bought hummus, and a zhoug sauce.

Ingredients

  • 2 ½ tablespoonsfresh lemon juice
  • 2 teaspoonsground coriander
  • 2 teaspoonsground cumin
  • 1 ½ teaspoonssmoked paprika
  • 1 teaspoonblack pepper
  • 1 teaspoonkosher salt
  • 1 teaspoongrated garlic
  • ½ teaspoonground cardamom
  • ½ teaspoonground turmeric
  • ½ teaspooncayenne pepper
  • ¼ cupplus 1 tablespoon extra-virgin olive oil, divided
  • 1 ¼ poundsboneless, skinless chicken thighs (about 5 small thighs)
  • 1 largered onion, cut into 8 wedges
  • 2jalapeños, seeded and coarsely chopped (about 1/2 cup)
  • 2garlic cloves, peeled and smashed
  • 2 ½ cupsfresh cilantro leaves and tender stems
  • ⅓ cupextra-virgin olive oil, plus more as needed
  • 1 ½ tablespoonsfresh lemon juice
  • ¼ teaspoonkosher salt
  • 1container plain hummus
  • ½ teaspoonground cumin
  • ½ teaspoonground coriander
  • 2persian cucumbers, thinly sliced (about 1 cup)
  • 1 cupcherry tomatoes, halved
  • ½ cupdrained pitted kalamata olives, halved
  • 6 ouncesfeta, crumbled or cut into small cubes (about 1 1/3 cups)

Directions

  1. 1

    Make the chicken Preheat oven to 425°F with rack in upper third position. Whisk together lemon juice, coriander, cumin, paprika, black pepper, salt, grated garlic, cardamom, turmeric, cayenne, and 1/4 cup oil in a medium bowl. Add chicken thighs, and toss to coat completely. Cover and let stand at room temperature, tossing occasionally, for at least 30 minutes and up to 1 hour. (Alternatively, cover and refrigerate at least 2 hours or up to 24 hours.)

  2. 2

    Drizzle a large aluminum foil-lined rimmed baking sheet with remaining 1 tablespoon oil. Remove chicken from bowl using tongs, leaving remaining marinade in bowl, and place on the baking sheet. Toss onion wedges in remaining marinade in bowl until coated; arrange onion wedges around chicken. Bake until chicken and onion are browned, crisp at the edges, and a thermometer inserted into thickest portion of chicken registers at least 170°F, 30 to 35 minutes. Remove from oven; let rest 2 minutes. Slice chicken, and toss with onion wedges on pan.

  3. 3

    While chicken cooks, make the zhoug Process jalapeños and garlic in a blender until finely chopped, about 5 seconds. Add cilantro, oil, lemon juice, and salt; process until mostly smooth and bright green, 30 to 45 seconds. If needed, stir in additional oil until desired consistency is reached. Cover and refrigerate until ready to use.

  4. 4

    Stir together hummus, cumin, and coriander in a medium bowl. Set aside.

  5. 5

    To assemble, spread 1/2 cup hummus mixture onto each of 4 plates. Place 3/4 cup chicken and onion mixture over hummus on each plate; top evenly with cucumbers, tomatoes, olives, and feta. Drizzle each serving evenly with Zhoug.