• Susie Csorsz Brown

Hummus Bowl with Spiced Chicken, Cauliflower and Mushrooms

Don't you love it when you throw together a dinner, and it turns out to be a new favorite? The great thing about these bowls is, again, versatility, allowing for selective eaters, etc. And also the flexibility: you don't have cauliflower on hand but do have broccoli? Sub it in. Full disclosure: it is definitely NOT cauliflower season here, so I used thawed frozen cauliflower in lieu of the fresh; feel free to do the same. It might change the roasting time, so be sure to start checking around 30 minutes into the time.


I always make my own hummus, and have linked our favorite recipe, but feel free to use store-bought.



Hummus Bowls with Spiced Chicken, Cauliflower, and Mushrooms


Serves: 6


Ingredients


Chicken and cauliflower


4 teaspoons ground cumin

2 teaspoon smoked paprika

2 teaspoon kosher salt, plus more to taste

2 teaspoon ground coriander

1 teaspoon ground cinnamon

1 tsp Aleppo pepper

1/4 teaspoon black pepper

1 kg boneless, skinless chicken thighs, cut into 1-inch pieces

1/4 cup extra-virgin olive oil, divided

1 large yellow onion, thinly sliced

1 large head cauliflower, cored and cut into small florets (about 5 cups)

2 cups mushrooms, stems trimmed, and halved if large

1/2 cup raisins


For serving


leafy greens

Hummus, homemade or store-bought

Pita chips, homemade or store-bought or pita

Za'atar, for serving

Directions


In a small bowl, stir together cumin, paprika, salt, coriander, cinnamon, Aleppo and pepper.

Toss together chicken and half of the seasonings in a medium bowl until chicken is well coated. Set aside to marinade at least 1 hour or as long as overnight.


Meanwhile, combine sliced onion and cauliflower pieces in a large bowl, and toss with remaining seasoning and 2 T olive oil. Set aside to marinate, at least 1 hour or as long as overnight.


Preheat oven to 375. Line a baking dish with foil for easy clean-up. Arrange onion and cauliflower mixture on the prepared baking sheet. Toss with mushrooms. Bake in preheated oven, 20 - 30 minutes, or until cooked through and beginning to brown.


While your cauliflower and mushrooms are roasting, heat remaining oil in a 10-inch high-sided skillet over medium-high. Add chicken in an even layer; cook, undisturbed, until bottom of chicken is lightly browned, about 5 minutes. Stir and cook, stirring occasionally, until chicken is cooked through, about 4 minutes; transfer to a medium bowl. Reduce heat to medium. Continue to cook, stirring occasionally, until chicken is cooked through.


Once chicken is cooked, and cauliflower mixture is nicely browned, add the cauliflower mixture to the pan with the chicken. Add raisins. Stir to mix well.


To serve, arrange a handful of greens on each plate. Top with pita chips, hummus (making a well in the middle) and chicken mixture (into the well in the hummus). Garnish with za’atar, and serve immediately.

Enjoy!

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