Pepper chicken with hummus

Name: Pepper chicken with hummus
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 red onions; 2 red peppers; 2 green chillies; 8 TABLESPOONS good olive oil; 7-10 Tbsp salt, pepper; 1⁄2 Tsp ground cumin; 1 TEASPOON dried oregano; 4 Chicken filets; 1 Garlic clove; 1 can(s) (850 ml) Chickpeas; 200 g Tahin (sesame paste); 2 TABLESPOONS Yoghurt; 1 TEASPOON Lemon juice

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 red onions
2 red peppers
2 green chillies
8 TABLESPOONS good olive oil
7-10 Tbsp salt, pepper
1⁄2 Tsp ground cumin
1 TEASPOON dried oregano
4 Chicken filets
1 Garlic clove
1 can(s) (850 ml) Chickpeas
200 g Tahin (sesame paste)
2 TABLESPOONS Yoghurt
1 TEASPOON Lemon juice

Directions

1
Onions peel, halve and cut into rings. Clean, wash and cut the peppers into wide strips. Cut chillies lengthwise, remove seeds, wash and cut into rings.
2
Mix 6 tablespoons oil, approx. 1 teaspoon salt, approx. 1⁄2 teaspoon pepper, 1⁄2 teaspoon cumin, 1 teaspoon oregano and chili. Wash meat and dab dry. Cut the chicken fillets into thirds and add to the marinade. Add paprika and onions.
3
Cover and chill for about 30 minutes.
4
Peel the garlic for the hummus. Rinse the chickpeas in a sieve and drain. Puree garlic, chick peas, tahini, yoghurt, 2 tbsp. oil and lemon juice with a hand blender. Season with salt and pepper.
5
Heat a large pan without fat. Fry the chicken fillets, pepper strips and onions with marinade for 10-12 minutes while turning. Arrange pepper chicken with hummus. Flatbread tastes good with it.