One of my favorite lunch spots at work serves up a dish similar to this – fresh hummus with baked paprika chicken.
This gluten free chicken and hummus is a twist on chicken paprikash that tastes best served over top a spread of fresh garlic hummus.
Hummus is one of my favorite snacks, but it has to be made just right. Smooth and creamy with just the right hint of garlic and salt. Almost eight months ago I changed jobs (it was for the better) and I’ll never forget one of the first team lunches we had from the local Lebanese restaurant: chicken and hummus. It wasn’t easy being welcomed into a new team, but a big spread of chicken, hummus and tabbouleh did the trick.
Now a lot of people assume when they first meet me that I’m German – they’re not wrong, my last name means “tree” in German and I’m sure there’s an ancestor several hundred years back on my father’s side that came from Germany. But I’m actually about 25% Slovakian, 50% Italian and some 25% German, Austrian, Czech and Irish. I’ve only discovered this heritage a few months ago and ever since, I’ve been meaning to try Chicken Paprikash, a traditional Eastern European dish.
Chicken Paprikash is typically prepared on the stove top but for a twist, I decided to throw mine into the oven and broil it to get a nice, crispy crust without having to spend more time frying it.
Gluten Free Chicken and Hummus
- 1-1 1/2 pounds chicken thighs
- 1 – 1 1/2 cups GF flour
- 4 tablespoons Hungarian paprika
- 4 tablespoons butter
- 1/2 teaspoon salt & pepper, each
- 1 yellow onion, thinly sliced
- 2 15oz cans garbanzo beans
- Juice of half a lemon
- 1/2 teaspoon cumin
- 4 cloves garlic, peeled & slightly crushed
- Preheat oven to 400 degrees fahrenheit.
- Combine flour, salt, pepper and a couple tablespoons of paprika on a plate. Dredge chicken thighs in flour mixture.
- Heat butter in a dutch oven and once it starts to bubble, drop in chicken.
- Let chicken cook for about 2-3 minutes on each side, or until a golden brown crust forms. Then, remove chicken.
- Add another tablespoon or two of butter to the pan, immediately followed by onions. Cook for a minute or two, then place chicken thighs on top and then bake uncovered in preheated oven for about 20 minutes, or until thighs reach 165 degrees on a meat thermometer.
- While chicken is cooking, combine two cans of garbanzo beans (and their liquids), lemon juice, cumin, and garlic in a blender. Blend until smooth and serve with chicken when it is ready.