This was a new one for us in 2024 and easily a fan favorite.
Serves 4
INGREDIENTS
4-5 skinless boneless chicken breasts (about 2#), cubed in large chunks
1/2 cup plain yogurt
Juice of half a lemon
1 T olive oil
2 to 4 cloves of garlic, pressed
1 1/2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
1/2 teaspoon ancho chili powder
1/2 teaspoon cayenne pepper
Fresh ground black pepper
1/4 teaspoon cinnamon
1/2 yellow onion, cut into 1cm thick rounds
optional: red and green bell pepper cut into large squarish pieces
METHOD
Trim the chicken breasts.
Combine remaining ingredients in a mixing bowl and stir well. Add chicken and stir to coat. Allow to marinate covered in the fridge a minimum of 45 min and ideally 3-4 hours or overnight.
Remove from fridge and preheat oven to 425 convection if you have it, otherwise 450-500.
Place chicken on a lightly oiled rack or broiler pan and cook for about 20 minutes, flipping halfway.
For the veg: trim peppers and onion rounds, toss on sheet pan and drizzle with olive oil, salt and pepper
SERVING
Smear 1-2 T hummus on each plate, and top with the chicken and veg.