Chicken with Asperagus and Hummus

23 Sep

IMG_5269

Whole Chicken (1)

Ginger/Garlic Paste (1 tbsp.)

Turmeric 1/2 tsp

Ground Cumin/Corriander 1 tsp/11/2 tsp

Red Pepper 1 tbsp. (ground)

Apply salt and ginger garlic paste to the whole chicken including inside.   Apply dry spices, lime juice or yogurt and marinate for about 20 min. to half hour. Place chicken into a pot or dish with tight cover and slow roast for 30 min. Turn chicken over in the pot for additional 10 minutes of cooking time. Do not add water. Add asperagus to leftover sauce or add little water if dried up. Bring to simmer and turn off heat.

 

For hummus:

Chickpeas (1 can)

Tahini Sauce (2 tablespoons)

1 or 2 cloves of garlic 

Salt 1/4 tsp.

Lime juice 1 tblsp.

Blend above ingredients and let it rest in refrigerator for at least half hour before eating. Add olive oil to garnish.

 

 

 

 

 

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