Chicken Skewers with Hummus and Quick Pickled Onions
Pairs with Chardonnay
From J. Cage Chef Nick Stegner
2 large 8oz Chicken Breasts
1/3 cup Olive oil
2 tablespoons Sumac
2 tablespoons Cumin
1 tablespoon Onion powder
1 tablespoon Salt
10 inch wooden/metal skewers
Cut chicken into 1/2 inch thick strips. Combine Olive oil and spices, toss the chicken with the marinade and marinate the chicken strips for one hour. While the chicken is marinating, soak the wooden skewers in water to prevent burning while cooking. Preheat the oven to 350 degrees. Put each chicken strip on a skewer and place on a baking sheet. Cook until the internal temperature is 160 degrees.
Serve chicken with hummus and pickled onions. Feel free to add more roasted or fresh veggies to the dish, like eggplant, zucchini, bell peppers or carrots.
Hummus
2 – 15 oz cans – Chickpeas
3/4 cup Water
1/4 cup Olive Oil
1/2 cup Tahini
2 lemons – juiced
1 tablespoon Paprika
2 tablespoons Cumin
½ teaspoon Cayenne pepper
2 tablespoons Garlic powder
1 tablespoon Onion powder
1 teaspoon Salt
Place all ingredients in a blender or a food processor. Blend all ingredients together. If the mixture is a little thick, add more water in small amounts until the desired consistency is achieved. Hummus is fantastic because it is quick and you can make this ahead of time, just store in the refrigerator for up to 5 days.
Quick Pickled Onions
1 cup sugar
1 cup Red wine vinegar
1 small Red onion – julienned
In a small saucepan, heat the vinegar and sugar until the sugar is dissolved. Turn off the heat and add the onion. Let stand at room temperature while making the others dishes.
Chef Nick Comment:
The bright acidity of J. Cage Chardonnay was able to cut through the richness of the hummus and the spices compliment the fruit forward aspects of the Chardonnay
I like hummus because it’s like an entire meal in one; you have protein, starch, spice, fats and acidity. This is a very streamlined dish – all the spices you use in the hummus are also used for the chicken. This can easily be made vegetarian with the addition of grilling/roasting squash, zucchini, carrots, or eggplant on the side.