just me

Hummus-Stuffed Chicken

In Chicken on February 12, 2010 at 6:40 pm

Awful picture. Great chicken!

I made this awhile ago, and I just haven’t posted it yet because the pictures are awful. It’s really not a pretty dish, and it would take food styling skills I do not possess to make it attractive. It is, however, awesome to eat. It started as one of those things you throw together to use up some leftover odds and ends, and grew into this brilliant dinner. It’s a beautiful combination of flavors, and a nice change of pace.

It’s a pain to put together, I know. Just don’t be afraid to get messy, and everything will be okay, I promise. Besides, taste is more important than looks, right? Right. This ain’t a restaurant.

Hummus-Stuffed Chicken

Ingredients:

3 chicken thighs, deboned

1 1/2 cups fresh spinach

1 cup hummus

1 cup tzatziki

salt, pepper, turmeric, coriander, cinnamon

Directions:

Raw chicken is so gross!

Debone the chicken if you haven’t already. This was the first time I had attempted this, and I realized I totally suck at deboning. If you do too, just try to muddle through. Just get the bones out – looks aren’t important here.

Next, pound the chicken as flat as you can without totally destroying it. Again, it doesn’t have to be perfect.

Okay, now it's getting better...

Divide the hummus evenly between the thighs. The chicken’s, not yours. That would be weird. Leave the very bottom inch or so bare – it will help when it comes time to roll them. Roll them? Yes, roll them. We are.

*Note – My hummus is a weird color because I made it with apple butter. Feel free to use your favorite kind of hummus.

Well, now it's getting downright pretty!

Divide the spinach evenly between the CHICKEN thighs. Try to lay it on in some kind of order – this will also help when we roll them. Don’t get too crazy.

Okay, interesting. It's been impaled. Hm.

Now roll each thigh as tightly as possible, leaving the bare end on the outside. Only if the planets are aligned in your favor will they actually stay rolled – secure them with skewers if need be. Toothpicks are generally too short, and only add to the melee. One of mine actually stayed rolled at first, only to require skewering while in the pan.

Sorta pretty, I guess. But it's looking delicious!

Coat with spices – I mean COAT IT! Don’t be shy. Combine the seasonings in whatever ratio suits your fancy, but put a lot of it on there!

Cook in a large skillet over medium heat until the chicken is done. Do the feel test. Once it’s done, you may remove the skewers. Also, clean up the mess you made with the hummus and seasonings.

Oh, how ugly. But how delicious!

Top with tzatziki and serve with couscous and marinated cucumbers. Delish!

Look, I know it’s not pretty. This type of thing does not lend itself to photography. No bright colors, everything’s all beige and bland-looking. But if you did your job with the spices, I can promise you it won’t taste that way!

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