This dish was really easy to put together, but it wasn’t anything special. Good, but not great.
Pepper Chicken with Hummus
Gourmet March 2007
yield: Makes 4 servings
active time: 10 min
total time: 20 min
Toss and broil: Charred peppers and red onion bring color and sweetness to workaday chicken breasts.
⅓ cup olive oil
¾ teaspoon salt
½ teaspoon ground cumin
½ teaspoon black pepper
¼ teaspoon dried oregano, crumbled
1 ½ lbs. skinless boneless chicken breasts and/or thighs, cut into 2 1/2 -inch pieces
1 red bell pepper, cut lengthwise into 1/2-inch-wide strips
1 Italian frying or Cubanelle pepper, cut lengthwise into 1/2-inch-wide strips
1 medium red onion, cut lengthwise into 1/2-inch-wide strips
1 (8- to 10-ounce) container prepared hummus (preferably Sabra spicy or classic)
Accompaniment: toasted pita bread
Line a large shallow baking pan with foil.
Stir together oil, salt, cumin, pepper, and oregano in a large bowl, then toss with chicken and vegetables. Arrange in baking pan without crowding and broil 4 to 6 inches from heat, stirring once, until chicken is just cooked through and vegetables are lightly charred, about 8 minutes. Divide hummus among plates and top with chicken and vegetables.
MacGourmet Rating: 3 Stars