Sometimes leftovers make the best meals: after making a batch of hummus, I wasn’t sure what else to use it for besides dipping tortilla chips into it. Then there were the left over carrots, aubergine and courgette from a quick vegetable roast I made a few days before. I hunted around for ideas and recipes but couldn’t find anything that really appealed to me: I found many recipes for chicken smothered in hummus, but I felt like that was a bit of a waste and wasn’t convinced the hummus would stick to the chicken while cooking. So in an effort to preserve all the great flavours of the paste and not to lose the vibrant colours and textures from the left over vegetables, I devised what was actually a very tasty dish. It really is less complicated then it looks. Enjoy! 5. Once sealed, roll the chicken in the egg and then dip into the flour until fully covered. 6. Pre-heat a pan of oil (1.5″ oil). Roll the chicken in flour once again and dust off any excess then place in the frying pan at a medium heat with the seal of the chicken facing upwards. 7. Fry on each side for up to 6 minutes. 8. Finish cooking the chicken in the oven if necessary. Spaghetti: 1. I prefer to use a julienne cutter to get the thin slices. Once cut heat up a little oil in a pan add the tomato paste and vegetable stock to dissolve. 2. Then toss the vegetables in and stir for 3 minutes. Do not overcook. Turn the fire off and keep stirring. Red Hummus Stuffed Chicken w/ Veg Spaghetti
Published on April 12, 2015
Red Hummus Stuffed Chicken w/ Veg Spaghetti
INGREDIENTS:
Chicken:
2-3 tbsp Roasted Sweet Pepper Hummus
2 chicken breasts (butterflied and marinated)
1/2 handful fresh spinach leaves
String or toothpicks (tie/ seal chicken)
1 cup plain flour
1/4 cup corn starch
1 egg - whisked
salt/ pepper/paprika
oil - frying
Vegetable Spaghetti:
1 Carrot - finely sliced
1/2 Large Aubergine - finely sliced
1 Courgette - finely sliced
1/4 red and yellow sweet pepper - finely sliced
1/2 vegetable stock jelly
1/2 tsp tomato paste
METHOD:
The Chicken
1. At least 4 hours before, clean and marinate the chicken breast: butterfly slice the chicken breast. Then take some cling film and a rolling pin or pan cover the chicken and gently pound the fillet to flatten it and create a larger surface area to fold.
2. Marinate the chicken with fresh thyme, minced onion, garlic and lime juice.
3. Take 3 pieces of string about 10cm each and line up horizontally on a chopping board. You want to then lay one of the fillets on top of the strings.
4. Take a spoon or more of the hummus and place in centre of the fillet, cover with 2-3 spinach leaves. Then bring the sides of the fillet upwards and fold it in to form a parcel. Use the string to seal the chicken into place. Do this for the second fillet also:
I like this idea! I wouldn’t have thought Hummus could be used as a stuffing.. Could the chicken be baked instead of being fried?
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Reblogged this on Loretta's Kitchen.
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