Roasted Rutabaga Hummus With Moroccan Spiced Chicken Recipe

Preheat and prepare

Preheat oven to 400°F (200°C). Peel the rutabaga and cut into roughly 1-inch cubes.

Toss rutabaga cubes with 1 tablespoon olive oil, 1/4 teaspoon salt and a pinch of black pepper on a baking sheet. Roast for 30–35 minutes, turning once, until tender and lightly caramelized. Remove and let cool slightly.

In a food processor combine roasted rutabaga, chickpeas, tahini, garlic cloves, lemon juice, 1 tablespoon olive oil, cumin, smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Process until smooth, scraping down sides as needed.

If mixture is too thick, add warm water 1 tablespoon at a time until desired creamy consistency (about 1–2 tablespoons). Taste and adjust lemon, salt, and spices.

Transfer hummus to a serving bowl, drizzle with extra-virgin olive oil and sprinkle a little smoked paprika or chopped parsley if desired. Keep warm or room temperature until serving.

Pat chicken thighs dry and cut into strips or bite-size pieces if desired.

In a bowl combine 1 tablespoon olive oil, cumin, coriander, cinnamon, smoked paprika, ground ginger, harissa paste, minced garlic, lemon juice, 3/4 teaspoon salt and 1/2 teaspoon black pepper. Mix to a paste.

Add chicken to the spice mixture and toss to coat thoroughly. Marinate for at least 15 minutes at room temperature or up to 2 hours in refrigerator for more flavor.

Heat a large skillet over medium-high heat. Add a drizzle of oil or use the marinating oil in the pan. Add chicken pieces in a single layer and cook 4–5 minutes per side (depending on size) until nicely browned and cooked through to an internal temperature of 165°F (74°C).

Remove chicken to a plate and let rest 3 minutes. Slice or shred if needed for serving.

Place thinly sliced red onion in a heatproof jar or bowl.

In a small saucepan combine white wine vinegar, water, sugar, salt and lemon zest (if using). Warm gently until sugar and salt dissolve (no need to boil).

Pour the warm pickling liquid over the sliced onions, pressing them down so submerged. Let sit at least 15 minutes at room temperature (longer for stronger flavor). Cover and refrigerate if making ahead—good for up to 5 days.

Roughly chop or leave whole the mixed olives; toss briefly with a drizzle of olive oil and a pinch of lemon zest if desired.

In a mixing bowl combine flour, baking powder and 1/2 teaspoon salt. Stir in yogurt and 1 tablespoon olive oil until a shaggy dough forms. If dough is too dry, add up to 1 tablespoon warm water, 1 tsp at a time, until dough comes together.

Turn dough onto a lightly floured surface and knead 4–5 times until smooth. Divide into 4 equal pieces and roll each into a ball. Cover and let rest 10 minutes.

Heat a dry skillet or cast-iron pan over medium-high heat. Roll or press each ball into a 6–7 inch round (about 1/8 inch thick). Cook one flatbread at a time in the hot skillet 1–2 minutes per side until puffed and golden brown spots appear. Brush lightly with olive oil after cooking.

Keep flatbreads warm wrapped in a clean towel while you finish the rest.

Spoon a generous portion of roasted rutabaga hummus onto a serving platter or individual plates.

Arrange Moroccan spiced chicken pieces on or beside the hummus.

Top with pickled onions and scatter olives around. Add chopped parsley and a drizzle of extra olive oil. Serve warm flatbread on the side with lemon wedges for squeezing over chicken and hummus.

This dish serves family-style; encourage diners to tear flatbread, smear with hummus and top with chicken, pickled onions and olives.