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
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.