2-3 chicken thighs per person (6-8 thighs)
Crescendo® Long Sweet Pointed Pepper Hummus:
2lb Crescendo® Long Sweet Pointed Peppers
2 cups chickpeas, canned, drained
2 cloves garlic
1 tbsp salt
1 tsp cracked black pepper
2 tbsp hot sauce
3 tbsp extra virgin olive oil
⅔ of the roasted Crescendo peppers
Tomato and Cucumber Salad:
2 cups Amore® Sweet Plum Tomatoes, chopped
2 cups Fresco® Mini Cucumbers, chopped
½ red onions, peeled and sliced
1 tbsp olive oil
½ tsp kosher salt
Tahini and Lemon Dressing:
1 cup olive oil ®
3 lemons, juice
3 tbsp tahini
2 tbsp honey
1 clove garlic, minced
2 tbsp dijon mustard
1 tbsp grain mustard
1 tbsp kosher salt
This dish brings together tender, oven-roasted chicken thighs with a smooth, roasted Crescendo® Long Sweet Pepper hummus for a simple yet flavorful main. A fresh salad of Amore® Sweet Plum Tomatoes, Fresco® Mini Cucumbers, and red onion adds brightness, while a tangy tahini lemon dressing ties it all together. Finished with roasted peppers, olives, queso fresco, and warm flatbread, it’s an easy, crowd-pleasing meal with Mediterranean flair.
Chicken:
Preheat oven to 400 degrees.
In a large preheated fry pan, season with salt and pepper, and lay the chicken thighs in the pan, pan sear for 2 minutes and flip the chicken over and cook for another 7 minutes in the oven.
Crescendo Pepper Hummus:
Roast Crescendo Peppers in a 400 oven for 25 minutes until blistered/roasted.
Let the peppers cool, peel, seed and chop.
Set ⅓ of the peppers aside for garnish.
Puree all ingredients together in a Cuisinart.
Check the seasoning and adjust of necessary.
Tomato and Cucumber Salad:
Mix ingredients together and set aside.
Tahini and Lemon Dressing:
Mix ingredients together in a bowl or mason jar and set aside.
To Serve:
Lay the chicken thighs on the platter, spoon the hummus in spots around the chicken.
Garnish with the roasted Crescendo Peppers and the Amore Tomato and Fresco Cucumber salad.
Spoon the Tahini and Lemon dressing over top, garnish with lots of chopped Italian parsley, cut lemon wedges, sumac, olives and crumbled queso fresco cheese.
Serve with warm flatbread.
Enjoy!
