Spiced Chicken Hummus Bowls with Garlicky Green Tahini
These Hawaij-inspired Spiced Chicken Hummus Bowls feature a generous smear of hummus, tender chicken, and herby tabbouleh. This dish is bursting with Middle Eastern flavors, including a delicious, garlicky green tahini sauce made with fresh herbs.
Equipment
- Immersion Blender
Ingredients
Spiced Chicken
- 2 lbs (907 g) chicken thighs boneless skinless
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 ½ tsp fine sea salt
- 1 ½ tsp ground black pepper
- 1 ½ tsp ground turmeric
- ¼ tsp ground cardamom
- ⅛ tsp ground cloves
- 2 cloves garlic minced
- 4 tbsp extra-virgin olive oil plus more for drizzling
- 2 tbsp lemon juice
Garlicky Green Tahini
- ¼ cup (60 ml) tahini stirred
- 2 tbsp extra-virgin olive oil
- ¼ cup (6 g) fresh parsley packed
- ¼ cup (6 g) cilantro packed
- ¼ cup (4 g) fresh mint packed
- 2 cloves garlic
- 2 tbsp lemon juice
- ½ tsp fine sea salt
- 2 ½-3 tbsp water
For the Bowls
- 1 sweet yellow onion cut into ½ inch thick strips, layers separated after slicing
- 1 ½ cups (360 g) hummus divided
- 2 cups (300 g) tabbouleh divided
- Vegetable side of your choice optional
- Fresh parsley for garnish
Instructions
- Trim large pieces of fat off the chicken and cut into ½-inch (1.25 cm) thick strips. Place in a large Ziploc bag.
- In a small bowl, combine the cumin, coriander, salt, pepper, turmeric, cardamom, and cloves. Sprinkle them evenly over the chicken and add the garlic, olive oil, and lemon juice.
- Seal the bag, removing as much air as you can and squish the chicken around to fully coat it in the spices. Store in the fridge for 1 hour to marinate.
- About 20 minutes before the chicken is done marinating, preheat the oven to 425°F (220°C) and line a large baking sheet with foil.
- Spread the chicken evenly onto the pan and scatter the onion strips on top. Drizzle with a bit of olive oil and bake for 30 minutes, tossing halfway through.
- While the chicken is baking, make the tahini sauce by adding all the ingredients to a tall mixing cup. Blend with an immersion blender until smooth and set aside.
- Toss the chicken once more then turn on the broiler. Cook for 3-4 minutes until the onions are slightly charred and some of the liquid in the pan has evaporated.
- Assemble the bowls by spreading ¼ cup (60 g) of hummus onto each bowl. Serve with the chicken, ⅓ cup (50 g) of tabbouleh each, another side of choice, and a drizzle of the garlicky green tahini. Top with chopped parsley and serve.
Notes
- Nutrition information is only an estimate and does not include another vegetable side dish.
Nutrition
Serving: 1 bowl | Calories: 606kcal | Carbohydrates: 28g | Protein: 39g | Fat: 39g | Sodium: 1169mg | Fiber: 6g | Sugar: 3g
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