Crisp Spiced Chicken with Hummus Vinaigrette

Spiced Chicken with Hummus Vinaigrette

I never imagined using hummus as a base for a vinaigrette, but it works so well.  With the coriander spiced chicken and the hummus-couscous, the flavors are bright and satisfying.

The addition of pistachios and pomegranate seeds to the couscous gives a great texture to this grain.  With the hummus vinaigrette, using a whole wheat couscous is very palatable.  You don’t taste the whole wheat flavor whatsoever.

This is a quick and easy meal to put together and bursts with flavor.  Your family will love it.

Preheat the oven to 450^o F.  In a bowl toss the chicken with 2 Tablespoons of the oil and the coriander; season well with salt and pepper.  Arrange the chicken on a rack set over a baking sheet, skin side up.  Roast in the upper third of the oven for 45 minutes, turning once, until the chicken is cooked through.

In a blender, puree the hummus and vinegar with 1 cup of parsley and a 1/4 cup of oil.  Add 2 Tablespoons of water and puree until smooth.  Season with salt and pepper.

Stir 1/3 of the dressing into the couscous and transfer to a platter.

Arrange the chicken on top and serve immediately, passing the extra dressing on the side.

MORE CHICKEN DRUMSTICK RECIPES

• Brined Chicken Drumsticks with Hoisin Glaze
• Oven Fried Chicken Drumsticks
• Honey Garlic Chicken
• Lemonade Chicken

Crisp Spiced Chicken with Hummus Vinaigrette Recipe

8 Chicken Drumsticks
1/4 cup plus 2 Tablespoons extra-virgin olive oil, divided
2 Tablespoons ground coriander
Salt and freshly ground pepper
4 cups cooked couscous
1/2 cup coarsely chopped roasted pistachios
1/2 cup pomegranate seeds
1-1/2 cups coarsely chopped flat-leaf parsley, divided
1 cup prepared hummus
1/4 cup white wine vinegar

Preheat the oven to 450^o F.  In a bowl toss the chicken with 2 Tablespoons of the oil and the coriander; season well with salt and pepper.  Arrange the chicken on a rack set over a baking sheet, skin side up.  Roast in the upper third of the oven for 45 minutes, turning once, until the chicken is cooked through.

In a blender, puree the hummus and vinegar with 1 cup of parsley and a 1/4 cup of oil.  Add 2 Tablespoons of water and puree until smooth.  Season with salt and pepper.  Stir 1/3 of the dressing into the couscous and transfer to a platter.

Arrange the chicken on top and serve immediately, passing the extra dressing on the side.