Fried green tomatoes with sprout hummus and roast chicken
|4||Chicken thighs, bone in and skin on|
|1||Salt & freshly ground pepper, to season|
|200 g||Bean sprouts, assorted|
|1 tsp||Ground cumin|
|¼ cup||Lemon, juice|
|1 tsp||Cayenne pepper|
|1 tbsp||Olive oil|
|2||Green tomatoes, large|
|4 slices||Bread, warmed, to serve|
|1||Avocado, to serve|
- 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.
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