Pepper Chicken with Hummus
Also known as Italian Frying peppers. Cubanelle peppers are large and blocky. They are light green in appearance and they mature red. The thin walls of this pepper make it an excellent choice for frying. This pepper is not hot.
1/3 cup olive oil
3/4 tsp salt
1/2 tsp ground cumin
1/2 tsp black pepper
1/4 tsp dried oregano, crumbled
1 1/2 lbs skinless boneless chicken breasts and/or thighs, cut into 2 1/2-inch pieces
1 red bell pepper, cut lengtheise into 1/2-inch wide strips
1 Cubanelle (Italian green frying 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-oz) container prepared hummus (preferably Sabra spicy or classic)
Accompaniment: toasted pita bread
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.
Makes 4 servings.
From Gourmet, March 2007