Adapted from “Chicken and Egg,” by Janice Cole (Chronicle Books). The original recipe calls for chicken breast, but chicken thighs are generally cheaper. Check the cupboard for the spices — if they aren’t fresh, you may want to use more than called for here. If you don’t find any, visit a specialty spice store and purchase only what you need. Serves 4. Photo by Alex Farnum, provided by Chronicle Books.
Ingredients
1 1/2 pounds boneless, skinless chicken thighs (about 6-8)
1 1/2 teaspoons ground cumin
1 1/2 teaspoons smoked paprika
1/4 teaspoon coarse sea salt
1/4 teaspoon freshly ground pepper
1 cup prepared hummus
1 teaspoon sweet paprika
1/4 teaspoon ground turmeric
2 tablespoons water
1 tablespoon extra-virgin olive oil
Directions
Put the chicken between two sheets of parchment paper or plastic wrap. Pound with the flat side of a meat mallet, a heavy pan, or a rolling pin until the chicken is flattened evenly and about 1/2-inch thick. Stir together the cumin, smoked paprika, salt and pepper, and rub over both sides of the chicken.
Stir together hummus, sweet paprika and turmeric in a small microwave-safe bowl until well mixed. Stir in water (this helps lighten the mixture).
Heat a large skillet over medium-high heat, and heat the oil. Saute the chicken, in batches if necessary, for 6 to 8 minutes, reducing the heat to medium if cooking too fast, until the chicken is golden brown and no longer pink in the center, turning once.
Meanwhile, cover the hummus mixture, and microwave on high for 45-60 seconds, or until warm.
To serve, spoon the hummus onto individual plates or a platter. Place the chicken on top.
