Turmeric chicken with butter bean hummus & roasted peppers

barbecue butter beans chicken hummus meze turmeric

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Source

Ingredients

1 large red pepper, halved and deseeded

1 tsp vegetable oil

160g long-stemmed broccoli

handful of mint leaves, to serve

2 large skinless chicken breast fillets (about 125g each)

120g natural yogurt

3 tbsp finely grated turmeric

1⁄2 tsp cumin seeds

1⁄2 tsp ground coriander

1 garlic clove, finely grated

1 tbsp lemon juice

1 tsp extra virgin olive oil

400g can butter beans, drained, liquid reserved

1 tbsp lemon zest, plus 1 tbsp lemon juice

1 tbsp extra virgin olive oil, plus a drizzle

1 garlic clove, roughly chopped

1⁄2 tsp cumin seeds

1⁄2 tsp ground coriander

Method

Heat the oven to 220C/200C fan/gas 7. Line a baking sheet with foil. Make a few small cuts around the edges of the pepper halves using a sharp knife, then flatten them as much as you can with your palm. Rub with the veg oil and roast on the lined baking sheet for 10 mins.

Meanwhile, cut the chicken breasts in half lengthways at an angle so you end up with four thin fillets. Mix the yogurt, turmeric, cumin seeds, ground coriander, garlic, lemon juice and olive oil with some black pepper in a bowl. Add the chicken and turn to coat in the marinade. When the peppers have had 10 mins, turn them over, add the chicken fillets to the sheet, spacing them apart slightly, and spoon any remaining marinade over them. Roast for 20 mins, turning the chicken fillets halfway, until cooked through.

For the hummus, use a hand blender to blitz together the beans, lemon zest and juice, olive oil, garlic, cumin seeds and coriander with 6 tbsp liquid from the can, some salt and plenty of black pepper. It should be completely smooth.

When the chicken has been cooking for 10 mins, steam the broccoli for 6 mins until tender. Spoon the hummus over two plates, then top with the roasted peppers and chicken. Scatter with the mint, drizzle with olive oil and serve with the broccoli on the side.