Pepperchicken with hummus

1.

Peel the onions, cut in half and cut into rings. Clean and wash the peppers and cut into wide strips. Cut the chillies lengthways, remove the seeds, wash and cut into rings.

2.

6 tbsp oil, approx. 1Mix together teaspoon salt, approx. 1⁄2 teaspoon pepper, 1⁄2 teaspoon cumin, 1 teaspoon oregano and chili. Wash the meat and pat dry. Thirds the chicken fillets and add them to the marinade. Add peppers and onions.

3.

Cover and chill for approx. 30 minutes.

4.

Peel the garlic for the hummus. Rinse the chickpeas on a sieve, drain them. Puree the garlic, chickpeas, tahini, yogurt, 2 tablespoons of oil and lemon juice with a hand blender. Season with salt and pepper.

5.

Heat a large pan without fat. Fry the chicken fillets, paprika strips and onions with the marinade in them, turning for 10–12 minutes. Serve the pepper chic with hummus. Flatbread tastes good with it.