Adapted from TLV
Hummus is the perfect launchpad for so many savory foods, hummus with sauteed ground beef or lamb, hummus with mushrooms or whole lima beans, hummus with tahini and harissa, hummus in Israel is the starting point for so many dishes, especially when served with warm pita. I came across this recipe in Yigal Krant’s excellent book TLV. he calls for hummus with slow-cooked highly seasoned chicken legs, and it is delicious! The first time I made it, it was eaten so fast, I had to turn around and make a second batch almost immediately!
I have also included directions if you are short on time and want to make this dish in an instant pot. Below the method for cooking in a regular pot.
1 recipe of homemade hummus (store bought also works)
- 2 tablespoon vegetable oil
- 2 onions, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon ground mace
- 1 teaspoon ground paprika
- 2 teaspoons mild (or hot, it up to you) curry powder
- 4 teaspoons harissa paste
- 4 teaspoons tomato paste
- 6 tablespoons white wine vinegar
- 4 teaspoons silan (date honey)
- 200ml water
- 4 chicken leg quarters, skin on, bone in
- Salt and freshly ground pepper to taste
If using an instant pot you will also need:
- 2 tablespoons cornflour/cornstarch
- 2 tablespoons water
- And extra water while sauteing the onions
To serve:
- Fresh, warmed pitas
- Fresh chopped parsley
- Extra virgin olive oil
- Za’atar
- Toasted pine nuts
1. Heat the vegetable oil in a heavy-bottomed pot, with a tight-fitting lid. Fry the onion until soft and starting to turn golden. Add the garlic and fry for a further 30 seconds until fragrant. Add the spices, as well as the harissa and tomato paste, stirring constantly. Pour in the vinegar and scrape any brown bits off the bottom of the pan.
2. Add the silan along with the water and stir to make a smooth sauce.
3. Season the chicken legs all over with salt and pepper, add the chicken legs, turning them to coat in the sauce, reduce the heat to low, cover the pot tightly and braise the chicken for an hour until fully cooked through and falling off the bone.
4. Take the chicken out of the pot, using two forks, shred the chicken, and return the shredded chicken to the sauce. Discard the bones and skin.
5. Season the chicken and sauce with salt and pepper to taste.
6. When ready to serve, drop rounded spoon fulls of hummus to the center of a plate, use the back of a spoon to spread it out and make a well in the center, top with warmed chicken and sauce, drizzle with olive oil, sprinkle with parsley, zaatar, and pine nuts. Served with freshly warmed pita.
FOR INSTANT POT
1. Set the instant pot to saute, once hot add the vegetable oil, once heated add the onion and saute while constantly string, until soft and starting to turn golden, keep a jug with water at your side, and add a teaspoon of water to the pot anytime you are concerned that the onions may be catching on the bottom of the pot, the constant deglazing of the instant pot, seems to be one of the keys to success.
2. Once the onions are soft, add the garlic and saute for a further 30 seconds until fragrant. Add the spices, as well as the harissa and tomato paste, stirring constantly. Pour in the vinegar and water and scrape any brown bits off the bottom of the pan.
3. Stir the silan, and turn off the pot.
4. Season the chicken legs all over with salt and pepper, place the rack insert in the instant pot, and add the chicken legs, set the instant pot to pressure cook for 12 minutes. Seal the pot and pressure cook. Do a quick release of the steam and once safe to open the pot do so.
5. Take the chicken out of the pot, using two forks, shred the chicken, and return the shredded chicken to the sauce. Discard the bones and skin. Season the chicken and sauce with salt and pepper to taste.
6. In a small bowl combine the cornflour/cornstarch with water, and mix unto smooth. Turn the instant pot back onto saute and add the cornflour slurry to the pot, stir the contents, and within a few minutes, the sauce will have thickened. Turn off the pot and you are ready to serve.
7. When ready to serve, drop rounded spoon fulls of hummus to the center of a plate, use the back of a spoon to spread it out and make a well in the center, top with warmed chicken and sauce, drizzle with olive oil, sprinkle with parsley, zaatar, and pine nuts. Served with freshly warmed pita.
