Middle Eastern Chicken over Ajvar Hummus
with Pomegranate Molasses & Almonds
Cooking time
20 minutes
Servings
2/4
Calories
510 /serving
When the green beans come out of the oven, roasted with almonds and za’atar, they get a divine drizzle of pomegranate molasses. Middle Eastern seasonings also make a marvel of chicken, set over a swish of hummus tinged red from roasted pepper spread.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 400g Green beans (or string peas)
- 60g Hummus
- 15ml Pomegranate molasses
- 30ml Ajvar (roasted red pepper spread)
- 25g Almonds
- 10g Za’atar (sesame seeds, oregano, basil, thyme, savory, lemon peel, marjoram, kosher salt)
Contains: Almonds • Sesame
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
26 g
Saturated Fat
4 g
Sodium
760 mg
Total Carb
29 g
Sugars
15 g
Protein
43 g
Fibre
8 g
Preparation
Cook the chicken
- Preheat the oven to 450°F.
- Pat the chicken dry; season with ½ the za’atar and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 4 to 6 min. per side, until cooked through. Transfer to a plate.
Roast the green beans & almonds
- Meanwhile, remove the stem ends of the green beans.
- On a lined sheet pan, toss the green beans and almonds (roughly chop if whole) with a drizzle of oil, the remaining za’atar and S&P.
- Roast, 5 to 8 min., until crisp-tender.
- Drizzle with the pomegranate molasses.
Make the ajvar hummus
- Meanwhile, in a small bowl, combine the hummus, ajvar and S&P.
Plate your dish
- Divide the ajvar hummus between your plates and spread out in a circular motion.
- Top with the chicken (slice beforehand if desired), green beans and almonds. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
