Chicken Thighs with Hummus and Cucumbers
Chicken thighs seasoned with cumin and smoked paprika and served over hummus and a lime cucumber salad.
What you will need
1 English Cucumber
1 tsp Smoked Paprika
1 tsp Cumin
1/4 tsp Salt
1.5 lb boneless skinless Chicken Thighs
Hummus(Nutritional facts 75 calories, 2.57 g fat, 1.67 g carbohydrates, 11.09 g protein, 50 mg cholesterol, 103 mg sodium)
How to cook
Gather your ingredients.
Slice the english cucumber as thin as possible.
Season lightly with salt and some freshly ground black pepper.
Add the juice of 1 lime. Toss to mix. Set aside to marinate.
Place the paprika in a medium mixing bowl.
Add the cumin.
Add about 1/4 tsp of Salt and a few turns of freshly ground black pepper.
Toss in the chicken thighs and coat evenly in seasoning.
Warm some oil in a heavy skillet over medium heat until it shimmers.
Cook the chicken thighs in the hot oil. Depending on the size of the chicken thighs, they should be cooked through by the time they're browned on both sides. You can double check by slicing into the widest part of a chicken thigh and checking for pink, or if you want to be more accurate, make sure that the internal temperature is above 165°F.
Spread a heaping spoonful of hummus on a plate.
Stack a little bit of the cucumber salad to the side of the hummus.
Lean a chicken thigh on the cucumber salad to serve.