One of the best way to use up the left over hummus is by making a savory and nutritious one pot saucy chicken dish that will surely be enjoyed even by the picky eaters in the family . The hummus serves as the thickener giving the sauce a nutty and buttery flavour , plus the additional fiber. Best served over rice or with any flatbread of your choice .
|2 Pkg||Maple Leaf skinless chicken drumsticks ( 10 Pcs )|
|1 tbsp||canola oil|
|2 tbsp||minced garlic|
|1 tbsp||grated ginger|
|2 cup||chopped onions ( 2 medium size )|
|2 tsp||Mexican Chilli Powder|
|1 tsp||ground cumin|
|1/2 can||condensed tomato soup|
|1 cup||Hummus ( I used Roasted Red Pepper Hummus Dip|
|1||medium red bell pepper , cut in strips|
|1 cup||green peas|
|1/2 tsp||crushed dried fenugrek leaves|
Heat oil in a large pot .
Cook garlic until golden brown .
Add ginger and onions , stir , add water and cover for 5 minutes to soften the onion .
Put all the spices , chicken drumsticks , condensed tomato soup and hummus .
Stir until spices are fully combined and chickens are coated .
Cover and simmer on low for 10 mins.
While simmering , cut up all the vegetables .
After 10 minutes , add all the vegetables .
Cover and cook on low for 30 minutes more . ( Stir in between just to make sure that the bottom of the pot is not sticking .
Sprinkle the fenugreek leaves . Stir and check for the desired doneness of chicken and vegetables .
Serve and enjoy !
NOTE: feel free to add 1 tsp . of salt OR 1 chicken Bouillion cube if you want it saltier .
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