Made This Recipe? Add Your Photo

Total Time
23mins
Prep 15 mins
Cook 8 mins

Adapted from "Chicken and Egg," by Janice Cole. Serve with pita breads and a vegetable.

Ingredients Nutrition

Directions

  1. Put the chicken between two sheets of plastic wrap. Pound with the flat side of a meat mallet or a rolling pin until the chicken is flattened evenly and about 1/2-inch thick. Stir together the cumin, smoked paprika, salt and pepper and rub over both sides of the chicken.
  2. Stir together hummus, sweet paprika and turmeric in a small microwave-safe bowl until well mixed. Stir in water (this helps lighten the mixture).
  3. Heat a large skillet over medium-high heat and heat the oil. Saute the chicken, in batches if necessary, for 6 to 8 minutes, reducing the heat to medium if cooking too fast, until the chicken is golden brown and no longer pink in the center, turning once.
  4. Meanwhile, cover the hummus mixture, and microwave on high for 45-60 seconds or until warm (don't over do it). Note: I find if the hummus is room temperature, warming is not necessary.
  5. To serve, spoon the hummus onto individual plates or a platter. Place the chicken on top. Squirt over with lime juice.