Spiced chicken with red hummus and tzatziki recipe
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Pick and choose which accompaniments you make with this juicy chicken
Credit:
Haarala Hamilton and Valerie Berry
Diana Henry,
The Telegraph s award-winning cookery writer
30 May 2021 ⢠6:00am
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This is one of those dishes you can scale down in terms of effort. Donât want to make tzatziki? Then stir some crushed garlic and olive oil into Greek yogurt. Canât be bothered to marinate the chicken thighs? Just put them in a dish with olive oil, lemon, cumin and seasoning and leave them while you make the red hummus. I prefer home-roasted peppers for the hummus â theyâre sweeter â but you can use jarred ones.
Lebanese hummus lunch platter recipe
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Prep time: 30 minutes |
1â¯tbsp tahini
Zaâatar, to sprinkle (optional but highly recommended)
For the muhammara
2â¯tbsp dried plain breadcrumbs
1â¯tbsp extra-virgin olive oil
1â¯tbsp fresh lemon juice
1â¯tbsp pomegranate molasses, plus more to drizzle
½ tsp smoked paprika
To serve
Radishes, sliced or cut into wedges for dipping
Sheep or goatâs cheese marinated in olive oil
METHOD
Make the hummus. In a food processor, combine the garlic, lemon juice, and half a teaspoon of salt. Let it rest for at least fiveâ¯minutes so the flavour of the garlic mellows. Add the chickpeas and tahini and blend to a smooth paste. While the machine is spinning, drizzle in twoâ¯tablespoons of ice water. Stop the machine, scrape down the sides, and taste the hummus. Season with a little more salt and pepper. If youâd like it to be looser, mix in another tablespoon of ice water. Blend until sup
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Credit: Haarala Hamilton and Valerie Berry
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