Chicken and Hummus with Saffron Rice
Recipe type: Dinner
Author: Elizabeth
Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hour
Serves: 5
  • 1 1/2 lbs of chicken tenders
  • 5 flatbread pitas
  • 3 cups of fresh basil leaves
  • 1 white onion, cut in half and thickly sliced
  • 1 15 oz can of chickpeas (garbanzo beans)
  • 1/3 cup of tahini
  • 3 lemons
  • salt
  • pepper
  • Olive oil
  • 6 cloves of garlic
  • 1/4 teaspoon thyme
  • 1/4 teaspoon cumin
  • 1 yellow onion, minced
  • 2 packages of Saffron rice
  • 2 tablespoons butter
  1. Mix 1/2 cup olive oil, juice from 2 lemons, 2 cloves of pressed garlic, tablespoon of kosher salt, teaspoon of pepper, thyme and cumin in a large bowl. Whisk to emulsify. Add chicken tenders to the bowl and refrigerate for up to 48 hours.
  2. Preheat oven to 400 degrees.
  3. Melt butter on the stove in a medium pan with a top. Add minced yellow onion and sauté on medium low for 5-8 minutes until onions just start to caramelize.
  4. Following the directions on the packages of Saffron rice, add water to the pot and bring to a boil. Add the rice and cover 20 mins (or what the package says) until cooked through.
  5. In a food processor, combine tahini and juice from one lemon. After it's whipped to a fluffy texture, add remaining cloves of garlic (or to taste, if you like it less garlicy) and mix again. Add chickpeas 1/3 of the can at a time and mix. Finally add salt, and olive oil and water a few tablespoons at a time until the flavor, consistency is what you like.
  6. Heat a large skillet medium high. Add a tablespoon of olive oil. Sautee the chicken tenders until browned on both sides and cooked through.
  7. Serve with one flatbread pita, a large handful of basil, a chuck of onion slices, 1/2 cup or so of hummus, 3 chicken tenders and a side of rice. Tear off pieces of the bread and layer it with hummus, chicken, basil and onion to eat.
Recipe by Wine and a Spoon at