Fried green tomatoes with sprout hummus and roast chicken
20/1/2010
Serves 4
Ingredients
| 4 | Chicken thighs, bone in and skin on |
| 1 | Salt & freshly ground pepper, to season |
| 200 g | Bean sprouts, assorted |
| 2 cloves | Garlic |
| 1 tsp | Ground cumin |
| ¼ cup | Lemon, juice |
| 1 tbsp | Yoghurt |
| 1 tsp | Cayenne pepper |
| 1 tbsp | Olive oil |
| 2 | Green tomatoes, large |
| 4 slices | Bread, warmed, to serve |
| 1 | Avocado, to serve |
Directions
- Preheat oven to 200 degC. Place the chicken in a roasting dish, season and roast for 20 minutes.
- To make the hummus; put the sprouts, garlic, cumin, lemon juice, yoghurt and cayenne into a blender or food processor and blend while adding enough olive oil to make a smooth puree, season.
- Heat a pan and add 1 tablespoon of olive oil. Slice the tomatoes thickly then cook for 1 minute on each side, season and serve with the chicken, hummus, avocado and warmed bread.
Wine Match
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