Moroccan Chicken
4 chicken breasts, cut into large cubes
1 container S & J’s Galilee Olive Hummus
1 onion, chopped
1/4 cup olive oil
2 tbs plain yogurt OR Tofutti Sour Supreme non dairy
2 cloves garlic, crushed
2 tsp cumin
2tsp paprika
1 small bunch cilantro
1 small bunch flat leaf parsley
salt & pepper to taste
1. In a food processor, combine the hummus, yougurt (or Sour Supreme), olive oil, garlic, cumin, paprika and half the cilantro and parsley. Blend until smooth
2. Rub chicken with mixture and let stand for at least one hour.
3. To grill: skewer and put on grill for 4-5 minutes on each side. To bake: arrange in ovenproof dish, cover with foil and bake for 20 minutes, or until done.
4. Garnich with reserved cilantro/parsley and serve over couscous or basmati rice.
