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Turmeric chicken with butter bean hummus & roasted peppers on plates

Turmeric chicken with butter bean hummus & roasted peppers

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Try this healthy meze-style turmeric chicken with butter bean hummus, roasted peppers and broccoli. Barbecue the chicken and peppers, if you like

Nutrition: Per serving
NutrientUnit
kcal460
fat16g
saturates4g
carbs28g
sugars11g
fibre14g
protein44g
salt0.3g
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Ingredients

  • 1 large red pepper, halved and deseeded
  • 1 tsp vegetable oil
  • 160g long-stemmed broccoli
  • handful of mint leaves, to serve

For the chicken and marinade

  • 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

For the butter bean hummus

  • 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

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

  • STEP 4

    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.

Goes well with

Recipe from Good Food magazine, July 2021

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A star rating of 4 out of 5.4 ratings
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