Pepper Chicken with Hummus

This dish was really easy to put together, but it wasn't anything special. Good, but not great.

Pepper Chicken with Hummus
Gourmet March 2007

yield: Makes 4 servings
active time: 10 min
total time: 20 min

Toss and broil: Charred peppers and red onion bring color and sweetness to workaday chicken breasts.

⅓ cup olive oil
¾ teaspoon salt
½ teaspoon ground cumin
½ teaspoon black pepper
¼ teaspoon dried oregano, crumbled
1 ½ lbs. 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)
Accompaniment: toasted pita bread

Preheat broiler.

Line a large shallow baking pan with foil.

Stir together oil, salt, cumin, pepper, and oregano in a large bowl, then toss with chicken and vegetables. Arrange in baking pan without crowding and broil 4 to 6 inches from heat, stirring once, until chicken is just cooked through and vegetables are lightly charred, about 8 minutes. Divide hummus among plates and top with chicken and vegetables.

MacGourmet Rating: 3 Stars

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