Grilled Chicken with Hummus and Pomegranate Molasses

This is a glorious dish to delight any hummus lover.

Yield:
4 servings
Category:
Chicken & Other Birds
Cuisine:
British
Prep Time:
2 hrs 5 min
Cooking Time:
40 min
Total Time:
2 hrs 45 min

INGREDIENTS:

  • Chicken and marinade
  • 2 tbsp olive oil
  • 1½ tsp ground allspice
  • 1½ tbsp pomegranate molasses, plus ½ tbsp to serve
  • 1½ tbsp soy sauce
  • 1 tsp lemon zest
  • 2 garlic cloves, peeled and crushed
  • 1 tsp maple syrup
  • 2 thyme sprigs
  • Flaked sea salt and black pepper
  • 4 skinless, boneless chicken breasts
  • For the parsley salsa
  • 10g parsley leaves, finely chopped
  • 1 garlic clove, peeled and crushed
  • 2 tbsp olive oil
  • 1 lemon – zest finely grated, to get ½ tbsp, then juiced, to get 1 tbsp
  • For the hummus
  • 400g can of chickpeas
  • ½ garlic clove, peeled and crushed
  • 1 lemon – zest finely grated, to get 2 tsp, and juiced, to get 1 tbsp
  • 1 tbsp olive oil
  • 100ml Greek-style yoghurt
  • Flaked sea salt and black pepper

DIRECTIONS:

  1. Mix the first eight ingredients in a large container with a teaspoon and a half of flaked salt and plenty of pepper.
  2. Cut each chicken breast into 4 pieces. Put the chicken in the marinade, mix everything together, then leave to marinate for two hours at room temperature (or in the fridge overnight). Thread the meat onto skewers. Discard the thyme.
  3. Mix all the salsa ingredients with a generous pinch of flaked salt and a good grind of pepper.
  4. Put two thirds of the chickpeas in a food processor with the garlic, lemon zest, lemon juice, oil, 80g yoghurt and a quarter-teaspoon of flaked salt, and blitz smooth. Transfer to a saucepan and set aside.
  5. Heat a griddle pan on a high heat until very hot. Lay in the skewers skin side down and grill for five minutes on each side, until crisp and golden brown, then leave to rest for five minutes.
  6. Put the remaining chickpeas on a medium-high heat and gently heat for a few minutes, until w

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