"011: One Pot Chicken Challenge" Saucy Chicken and Hummus Stew with Vegetables

By Heidi R
  • Prep Time: 20
  • Total Time: 65
  • Servings: 5

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About this Recipe

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 )
1/4 cup water
1 tsp turmeric
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 large potato
2 medium carrots
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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