Warm red pepper hummus with coriander chicken breasts
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 4 small skinless chicken breasts
- 4 tsp coriander seeds, lightly crushed
- a big pinch dried chilli flakes
- 2 big handfuls rocket, dressed in olive oil and lemon juice
HUMMUS
- 4 tsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 1 tsp cumin seeds
- 400g tin chickpeas, drained and rinsed
- 2 roasted red peppers from a jar, drained and chopped
- 1 tbsp tahini
- 1 lemon, juiced
Method
- STEP 1
For the hummus, heat 1/2 the oil in a small pan and add the onion and a little seasoning. Cook over a medium heat for 5 minutes until soft, then add the garlic and cumin seeds, and cook for a minute. Add the chickpeas, peppers and 150ml of water, and simmer gently for 2 minutes. Tip into a blender with the tahini and lemon juice, and whizz until completely smooth. Tip back into the pan, season and keep warm.
- STEP 2
Bash the chicken breasts between two pieces of baking paper until about 1cm thick, drizzle with the remaining oil, season well and sprinkle over the coriander seeds and chilli flakes. Heat a large griddle pan over a high heat and cook the chicken breasts for 4-5 minutes on each side until well coloured and cooked through. Rest on a plate for 5 minutes, then slice.
- STEP 3
Divide the hummus between 2 plates, put the chicken slices on top and serve with the dressed rocket.
