I never intended on using up my carrot hummus in this recipe, but there was some left and I thought that is could actually add something to the dish. What I have learnt from experimenting in the past is that the best way to try out flavours that you are not too sure about is to take a couple of table spoons of the sauce out of the main dish and mix it with a little of what you are wanting to try with it. If you do it this way, you will not have ruined a perfectly lovely dish if the combination doesn’t quite work. This is what I did to test if the hummus added anything special and it was delicious. So that is another way in which you can use up any of the left over hummus you may have.
– 2 stalks celery – roughly chopped
– 1 courgette – roughly chopped
– 150g aubergine – cut into cubes
– 2 small white onions- roughly chopped
– 2 tbsp olive oil
– 6 chicken thighs – ideally de-boned
– 3 cloves garlic
– 200ml red wine
– 75g sundried tomatoes – roughly chopped
– 1 pint chicken stock
– 15-20 green olives – roughly chopped
– 1 tbsp tomato puree
– 2 bay leave
– 1 tsp thyme
– 1 tbsp carrot hummus (optional)
– 120g feta cheese
Preheat the oven to 160’C
In a large casserole dish, heat the olive oil and fry the onions for 5 minutes until starting to soften
Add the chicken and fry until the skin has browned
Add the rest of the vegetables and garlic and cook for 5-7 minutes – continuously stirring until they start to soften.
Pour in the red wine and simmer for 5-7 minutes until it is well absorbed.
Add all the remaining ingredients, cover and cook in the oven for at least an hour until the chicken is falling apart
Serve hot with cous cous and enjoy 😀