Amanda Laird: Fried green tomatoes with sprout hummus and roast chicken

By Amanda Laird

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Fried green tomatoes with sprout hummus and roast chicken. Photo / Babiche Martens
Fried green tomatoes with sprout hummus and roast chicken. Photo / Babiche Martens

Serves 4

4 free-range or organic chicken thighs, bone in and skin on
Salt and freshly ground black pepper
200g assorted sprouts
2 cloves of garlic, crushed
1 tsp ground cumin
1/4 cup lemon juice
1 Tbs yoghurt
tsp cayenne pepper
Olive oil
2 large green tomatoes
Bread and avocado to serve

1 Preheat oven to 200C. Place the chicken in a roasting dish, season and roast for 20 minutes.

2 To make the hummus; put the sprouts, garlic, cumin, lemon juice, yoghurt and cayenne into a blender or food processor and blend while adding enough olive oil to make a smooth puree, season.

3 Heat a pan and add 1 tablespoon of olive oil. Slice the tomatoes thickly then cook for 1 minute on each side, season and serve with the chicken, hummus, avocado and warmed bread.

- NZ Herald

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