Pepper Chicken With Hummus

This is one of those recipes from Gourmet that you almost think must be a misprint, it’s so simple.  But it’s become a household staple of ours, the kind of thing we have when it’s the end of a long week and we want something comforting but not heavy, and something not requiring any specialized grocery shopping.  Here is a link to the original recipe – I don’t normally follow recipes to the letter, but this one is so simple that it really doesn’t require any improvisation.  (Okay, except for the kind and amount of peppers.  You can substitute almost any combination of sweet bell peppers in here.  My supermarket sells “rainbow packs” of red, orange, and yellow organic peppers so I usually use one of those along with a few Cubanelles.)

I have once or twice made my own hummus for this, but the Sabra Supremely Spicy is so good that I usually don’t bother.  (Until I discovered Sabra, I never bothered with store bought hummus at all, as every other brand I’ve tried has been bland and unpleasantly grainy.  If you’ve never made hummus I suggest starting with the recipe on the back of your jar of tahini paste and adapting from there to suit your taste.)

  • 1/3 cup olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried oregano, crumbled
  • 1 1/2 pounds 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)
  • pita pockets, warmed in oven

Preheat broiler.  Toss everything together in a big bowl except hummus and pitas.  Spread in a single layer on a broiler pan, broil about 10 minutes or until chicken is cooked through and everything has a nice char on it.

Serve however you want – you can make the hummus and chicken mixture into little pita pocket sandwiches, or you can use the hummus as a dipping sauce and treat the pitas like toast points.

This is also yummy on the grill if you cut the chicken a little smaller and the veggies a little bigger.  I suggest skewering the chicken and veggies separately and using a two-level fire so nothing burns.


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