Spiced Chicken with Cauliflower, Red Bell Pepper, and Hummus

This tasty dish is easy and quick to prepare (especially if you use store bought hummus). Serve with flatbread if desired.

Note: This recipe is adapted from a recipe found on the Food and Wine Magazine website

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INGREDIENTS

• 2 cups Hummus, homemade* or store-bought (if store-bought, two 10 oz or one 17 oz container)
• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt, plus more to taste
• ¾ teaspoon ground coriander
• ½ teaspoon ground cinnamon
• ¼ teaspoon black pepper
• 2 Tablespoons oil
• 1 large yellow onion, thinly sliced
• 1 bell pepper sliced (can use red, yellow, orange or green)
• ½ head cauliflower, rinsed and cut into small florets
• ⅓ cup water
• ¼ cup raisins
• Optional-Chopped fresh flat-leaf parsley, and/or toasted pine nuts, for serving

* Check Cookingwithdad.net for homemade hummus recipe

INSTRUCTIONS

1. In a medium bowl, coat the chicken pieces with the spices (cumin, paprika, salt, coriander, cinnamon, and pepper).

2. Pre-heat a lightly oiled skillet over a medium heat setting for several minutes or until the oil coating begins to smoke. This will give the skillet enough seasoning to avoid excessive sticking. Depending on your stove setting, this takes about 5 minutes. While the skillet is preheating, prepare the vegetables and other ingredients.

Note: in your skillet, oil that shimmers is around 300 to 400°F, and smoking oil is hotter still (about 450 to 500°F).

3. Add 2 tablespoons oil to preheated skillet. Lay down a single layer of chicken and cook at medium heat 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 and set aside.

4. Add onion to the skillet and continue to cook at medium heat, stirring occasionally to even out the cooking. If the brown bits on the bottom of the skillet start to build up too much, just dissolve them with a couple tablespoons of cooking wine or a bit of water and continue to stir the onions. The onions and peppers being cooked are unlikely to stick to the skillet. Continue with the slow and even cooking process; slow even cooking at medium heat is the key. As the onions begin to soften, add the red bell peppers and continue to slowly sauté the vegetables until they are softened but not overcooked; about 10 minutes or so will do it. When the veggies are cooked to the degree you prefer, remove the vegetables from the skillet and set aside.

5. Return the skillet to the stovetop and add the cauliflower, ⅓ cup water and raisins; cover, bring to a boil and cook at medium heat until cauliflower is just done, about 7 to 8 minutes. Check cauliflower for doneness at 7 min - don’t overcook. Once the cauliflower is done to your likeness, return chicken and veggies, and cook until ingredients are uniformly warmed. Adjust salt to taste.

6. Spread hummus on each plate, then spoon the chicken and cauliflower mixture over the hummus.

Serve with your favorite flatbread.