Turmeric Chicken with Butter Bean Hummus and Roasted Peppers Recipe

Introduction

This turmeric chicken with butter bean hummus and roasted peppers is a vibrant, flavorful dish that combines fragrant spices with creamy beans and fresh vegetables. It’s a wholesome meal perfect for any night when you want something healthy, colorful, and satisfying.

Ingredients

• 1 large red pepper, halved and deseeded
• 1 tsp vegetable oil
• 160g long-stem broccoli
• Handful of mint leaves, to serve
• 2 large skinless chicken breast fillets (about 125g each)
• 120g natural yogurt
• 3 tbsp finely grated turmeric
• ½ tsp cumin seeds
• ½ tsp ground coriander
• 1 garlic clove, finely grated
• 1 tbsp lemon juice
• 1 tsp honey
• 1 tsp extra virgin olive oil
• 400g can butter beans, drained, liquid reserved
• 1 tbsp lemon zest, plus 1 tbsp lemon juice
• 1 tbsp extra virgin olive oil, plus a drizzle
• 1 garlic clove, roughly chopped
• ½ tsp cumin seeds
• ½ tsp ground coriander

Instructions

1. Step 1: Preheat your oven to 220C/200C fan/gas 7 and line a baking sheet with foil. Make small cuts around the edges of the red pepper halves, then press them flat with your palm. Rub each half with vegetable oil and place on the baking sheet. Roast for 10 minutes.
2. Step 2: While the peppers roast, slice each chicken breast in half lengthways at an angle to create four thin fillets. In a bowl, combine the natural yogurt, grated turmeric, cumin seeds, ground coriander, finely grated garlic, lemon juice, honey, olive oil, black pepper, and 1 tsp salt. Add the chicken fillets to the marinade, coating them evenly.
3. Step 3: After the peppers have roasted 10 minutes, flip them over and add the chicken fillets to the baking sheet, spacing them out. Spoon any remaining marinade over the chicken. Roast for 20 more minutes, turning the chicken halfway through, until the chicken is cooked through.
4. Step 4: While the chicken and peppers cook, prepare the hummus. Use a hand blender to blend the butter beans, lemon zest and juice, extra virgin olive oil, roughly chopped garlic, cumin seeds, ground coriander, 6 tablespoons of the reserved bean liquid, ¾ tsp salt, and plenty of black pepper until completely smooth.
5. Step 5: When the chicken has been cooking for 10 minutes, steam the broccoli for about 6 minutes until tender.
6. Step 6: To serve, spread the butter bean hummus across two plates. Top with the roasted peppers and chicken fillets, scatter fresh mint leaves over the dish, and drizzle with extra virgin olive oil. Serve the steamed broccoli on the side.

Tips & Variations

• For extra smoky flavor, try roasting the peppers until the skin chars slightly before peeling it off.
• You can substitute chicken breasts with thighs for a juicier option.
• Use canned chickpeas instead of butter beans if preferred, but reduce the amount of reserved liquid for blending to avoid it being too runny.
• Add a pinch of chili flakes to the marinade for a spicy kick.
• Serve with warm flatbreads or cooked rice to make it a more filling meal.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat the chicken and peppers gently in the oven or microwave, and the hummus can be served cold or at room temperature. The broccoli is best eaten fresh but can be reheated lightly as well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the marinade in advance?

Yes, the marinade can be made up to a day ahead and stored in the fridge. Marinate the chicken for at least 30 minutes before cooking for best flavor.

Is this recipe suitable for freezing?

The cooked chicken and hummus can be frozen separately, but the roasted peppers and steamed broccoli may lose texture after freezing and reheating. Thaw and reheat gently for best results.

Turmeric Chicken with Butter Bean Hummus and Roasted Peppers Recipe

Print Recipe

★★★★★

4.7 from 120 reviews

This vibrant Turmeric Chicken with Butter Bean Hummus and Roasted Peppers is a flavorful and nutritious meal that combines tender spiced chicken, creamy homemade hummus, and sweet roasted peppers, complemented by steamed broccoli and fresh mint for a refreshing finish. Perfect for a wholesome dinner packed with protein, fiber, and bold spices.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean

Ingredients

Scale 1x2x3x

Roasted Peppers & Chicken Marinade

• 1 large red pepper, halved and deseeded
• 1 tsp vegetable oil
• 2 large skinless chicken breast fillets (about 125g each), cut into four thin fillets
• 120g natural yogurt
• 3 tbsp finely grated turmeric
• ½ tsp cumin seeds
• ½ tsp ground coriander
• 1 garlic clove, finely grated
• 1 tbsp lemon juice
• 1 tsp honey
• 1 tsp extra virgin olive oil
• Black pepper, to taste
• 1 tsp salt

Butter Bean Hummus

• 400g can butter beans, drained, liquid reserved (6 tbsp liquid used)
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• 1 tbsp extra virgin olive oil, plus a drizzle for serving
• 1 garlic clove, roughly chopped
• ½ tsp cumin seeds
• ½ tsp ground coriander
• ¾ tsp salt
• Black pepper, to taste

Vegetables & Garnish

• 160g long-stem broccoli
• Handful of mint leaves, to serve

Instructions

1. Roast the Peppers: Preheat the oven to 220C/200C fan/gas 7 and line a baking sheet with foil. Score a few small cuts around the edges of the pepper halves using a sharp knife, then flatten them as much as possible with your palm. Rub the pepper halves with the vegetable oil and roast on the lined baking sheet for 10 minutes.
2. Prepare the Chicken Marinade: While the peppers roast, cut the chicken breasts lengthways at an angle into four thin fillets. In a bowl, mix together the natural yogurt, finely grated turmeric, cumin seeds, ground coriander, finely grated garlic, lemon juice, honey, olive oil, black pepper, and 1 tsp salt. Add the chicken fillets and turn to coat thoroughly in the marinade.
3. Roast Chicken and Peppers: After 10 minutes of roasting the peppers, turn them over on the baking sheet. Arrange the marinated chicken fillets on the sheet, spacing them apart. Spoon any remaining marinade over the chicken. Roast for a further 20 minutes, turning the chicken fillets halfway through, until the chicken is cooked through and lightly golden.
4. Prepare the Butter Bean Hummus: While the chicken cooks, place the drained butter beans in a bowl with lemon zest, lemon juice, extra virgin olive oil, roughly chopped garlic, cumin seeds, ground coriander, 6 tablespoons of the reserved bean liquid, ¾ tsp salt, and plenty of black pepper. Use a hand blender to blitz the mixture until completely smooth and creamy.
5. Steam the Broccoli: When the chicken has been roasting for 10 minutes, steam the long-stem broccoli for approximately 6 minutes until tender but still vibrant green.
6. Plate and Serve: Spoon the butter bean hummus evenly over two plates. Top with the roasted peppers and chicken fillets. Scatter with fresh mint leaves and drizzle a little extra virgin olive oil over the top. Serve the steamed broccoli on the side and enjoy immediately.

Notes

• Make sure to flatten and score the red peppers well so they roast evenly and develop a wonderful charred flavor.
• You can adjust the turmeric amount for milder or stronger flavors depending on preference.
• The butter bean hummus can be made ahead and refrigerated for up to 1 day; bring to room temperature before serving.
• Steaming broccoli preserves its nutrients and bright color better than boiling.
• If preferred, replace black pepper with white pepper for a milder taste.

Keywords: turmeric chicken, butter bean hummus, roasted peppers, healthy dinner, Mediterranean recipe, baked chicken, homemade hummus