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Chicken Hummus Bowl

Chicken Hummus Bowl

Chicken Hummus Bowl

Chicken

Well-seasoned chicken thighs, roasted onions, and a bright zhoug sauce bring big flavor to this hummus bowl.

Ingredients

  • 2 1/2 tablespoons fresh lemon juice

  • 2 teaspoons ground coriander

  • 2 teaspoons ground cumin

  • 1 1/2 teaspoons smoked paprika

  • 1 teaspoon black pepper

  • 1 teaspoon kosher salt

  • 1 teaspoon grated garlic

  • 1/2 teaspoon ground cardamom

  • 1/2 teaspoon ground turmeric

  • 1/2 teaspoon cayenne pepper

  • 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided

  • 1 1/4 pounds boneless, skinless chicken thighs (about 5 small thighs)

  • 1 large red onion, cut into 8 wedges

  • 2 jalapeños, seeded and coarsely chopped (about 1/2 cup)

  • 2 garlic cloves, peeled and smashed

  • 2 1/2 cups fresh cilantro leaves and tender stems 

  • 1/3 cup extra-virgin olive oil, plus more as needed

  • 1 1/2 tablespoons fresh lemon juice

  • 1/4 teaspoon kosher salt

  • 1 (16-ounce) container plain hummus

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon ground coriander

  • 2 Persian cucumbers, thinly sliced (about 1 cup)

  • 1 cup cherry tomatoes, halved

  • 1/2 cup drained pitted kalamata olives, halved

  • 6 ounces feta, crumbled or cut into small cubes (about 1 1/3 cups)

Description

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

  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.

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