Something that I've learned in my year + a half in New York is that the feeling of being constantly inspired never really goes away. I've always been drawn to big cities--and growing up I always pictured myself moving to a city someday, even if just for a little bit. Living here really challenges you, in a good, honest, exhausting, self-shaping way. No one here is handed anything--if you want to make it, you really have to work for it. It's a city made up of dreamers and creatives, as most people moved here to pursue some sort of dream. I am constantly feeling inspired here, like, way more than Pinterest ever could, and it makes me dream big dreams that are probably bad because maybe they are too big. It doesn't help when you have a very dreamy husband too, who likes to make big goals of his own. ; )
So anyways, this inspiration always translates to food somehow, and the Mediterranean food kick continues...this time with a chicken shawarma-ish dish, a cucumber and tomato salad, all over a bed of hummus drizzled with olive oil. (This isn't really chicken shawarma, but it has flavors that are similar. It' s mainly missing the yoghurt/tahini sauce!) Now I just need to visit Israel, Greece, Turkey, and experience things fo realz.
This is such an easy meal I didn't want to post it, but then it was so tasty I felt like I just had to!
Chicken with Hummus + Cucumber Tomato Salad
For the chicken:
- 1 lb. chicken (I used chicken drumsticks, but breasts or thighs are fine too!)
- 1 tsp. cumin
- 1 tsp. curry powder
- 1/2 tsp. paprika
- black pepper + salt to taste
- 1 tsp. chili powder
- 1/2 tsp. garlic powder
- 2 teaspoons olive oil
For the salad:
- half of a large cucumber, diced
- 1 cup cherry tomatoes, cut in half
- 2 cups of raw spinach
- 4 tablespoons of your favorite hummus brand, divided
- 4 teaspoons olive oil, divided
- salt + pepper to taste
Remove chicken from packaging, and place on a plate. Generously season chicken evenly with all of the powdering seasonings. Heat 2 teaspoons of olive oil on medium heat in a large skillet. Once oil is hot, place seasoned chicken on skillet, and cover. Let it simmer for approx. 5 minutes, then flip chicken to cook the other side. Let cook for 5-8 minutes, until chicken is no longer pink and juices are clear.
Place two tablespoons of hummus on a plate, and drizzle with 2 teaspoons of olive oil. Arrange salad next to hummus with spinach, topped with tomatoes and cucumbers. Place chicken on top, and season with salt and pepper to taste, and maybe another drizzle of olive oil.