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Chicken leg fillet with hummus, wheat, and avocado.

Andreas Lagos
Chicken leg fillet with hummus, wheat, and avocado.
  • 30'

    Preparation

    Time

  • 0'

    Cooking

    Time

  • 6

    Serves

  • 2

    Difficulty

  • Print

    Recipe

Ingredients

For the chicken

6 chicken leg fillets

4-5 tablespoons extra virgin olive oil Staliá

sprigs of thyme

1 melted clove of garlic

Salt – Pepper

For the hummus

250g boiled chickpeas

1 clove of garlic

2 tablespoons tahini

4 tablespoons extra virgin olive oil Staliá

Zest and juice from 1 lemon

¼ teaspoon cumin powder

¼ teaspoon coriander powder

3-4 tablespoons water from chickpeas

1 tablespoon of yogurt

Salt – Pepper

For the wheat

200g wheat

1-liter vegetable stock

4 tablespoons extra virgin olive oil Staliá

½ tablespoon fresh thyme chopped

Zest from 1 lemon

Salt – Pepper

For the avocado

2 avocados cut into cubes

3 tablespoons extra virgin olive oil Staliá

Lemon juice

For the salad

60g young rocket leaves

60g pomegranate seeds

3 radishes cut into thin slices

Olive oil and lemon sauce

For the olive oil and lemon sauce

100g extra virgin olive oil Staliá

Zest and juice from 1 lemon

2 teaspoons mustard

1 teaspoon honey

Salt – Pepper

To serve

1 teaspoon black sesame seeds

1 lime cut at 6

Extra virgin olive oil Staliá

Salt – Pepper

Method

The known chef Andreas Lagos has tasted the extra virgin olive oil Staliá and suggests the following recipe as an ideal combination to enjoy its taste and aromas.

We share it with you to give it a try!

For the hummus

Put all the ingredients in the blender and mush up until it becomes a smooth ointment.

For the wheat

Boil the wheat in the vegetable stock for a few minutes, until softened.

Strain and let it cool.

Add salt, pepper, Staliá olive oil, lemon zest, thyme, mix and keep aside.

For the avocado

Mix the ingredients in a bowl and keep aside.

We make the avocado last minute so that it doesn’t turn black.

For the olive oil

Put all the ingredients in a jar with a lid, close and shake the materials together.

For the salad

Put the rocket leaves in a bowl with the pomegranate, the radish, dress with the sauce, stir gently and keep aside.

We make the salad last minute so that it doesn’t wither.

For the chicken

Put the ingredients in a bowl and mix well.

Heat well a nonstick frying pan and roast each fillet for about 5-6 minutes on each side.

Serving

Put hummus on one side of the plate, gently touch above the chicken fillet, whole or cut in half, put beside the avocado, then the wheat, the salad, place a slice of lime in the center, sprinkle with black sesame seeds, dress with a few Staliá olive oils and serve.

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