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Turmeric chicken with butter bean hummus & roasted peppers

Turmeric chicken with butter bean hummus & roasted peppers on plates

Turmeric chicken with butter bean hummus & roasted peppers

Name: Turmeric chicken with butter bean hummus & roasted peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 1 large red pepper halved and deseeded; 1 tsp vegetable oil; 160g long-stem broccoli; handful of mint leaves, to serve; 2 large skinless chicken breast fillets (about 125g each); 120g natural yogurt; 3 tbsp finely grated turmeric; ½ tsp cumin seeds; ½ tsp ground coriander; 1 garlic clove finely grated; 1 tbsp lemon juice; 1 tsp honey; 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; ½ tsp cumin seeds; ½ tsp ground coriander

Katie Hiscock

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Serves 2

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.6 out of 5.10 ratingsRate

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

Egg-free

Gluten-free

High-fibre

High-protein

Low sugar

Nut-free

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Ingredients

Nutrition

Units:

MetricUS

1 large red pepper

halved and deseeded
1 tsp vegetable oil
160g long-stem 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
½ tsp cumin seeds
½ tsp ground coriander
1 garlic clove

finely grated
1 tbsp lemon juice
1 tsp honey
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
½ tsp cumin seeds
½ tsp ground coriander

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Nutrition: Per serving

kcal480

low
fat17g
saturates4g
carbs31g
sugars14g

low
fibre14g

high
protein44g

high
salt4.59g

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, honey and olive oil with some black pepper and 1 tsp salt 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, ¾ tsp 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.

Recipe from Good Food magazine, July 2021

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A star rating of 4.6 out of 5.10 ratings

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