Crispy Sriracha-Hummus Baked Chicken
By: Cuts: Recipes f...
Published: Friday, July 8, 2011 - 5:02am

Ingredients




Ingredients:
2 inches large chicken breasts, cut into 1- 2" pieces
1 can of chickpeas
3 tablespoons Sriracha Chili Sauce (we'll make this from scratch another time)
2 tablespoons of lemon juice
2 cloves of garlic
2 tablespoons sesame seed oil
1 tablespoon cumin
2 tablespoons paprika
1 teaspoon red pepper flakes
Salt to taste

Preparation

1 Drain all but 1/4 of a cup of the chickpea liquid, and add to the food processor or blender with the chickpeas 2 Add the sesame oil 3 Blend until the mixture becomes a smooth, liquidy paste 4 Add all the other ingredients and run the processor again until well mixed 5 Preheat oven to 375 6 In a medium sized bowl, coat the chicken pieces with a generous amount of hummus.  Don't toss the chicken into the hummus bowl - you don't want your leftover hummus riddled with raw chicken cooties 7 Cover a baking sheet with aluminum foil for easy cleanup, and evenly place each piece of the heavily coasted chicken 8 Let bake for 30-40 minutes, or until the coating is a dark brown and crunchy 9 That's it!  Serve with fresh carrots and the remaining hummus on the side.