Wednesday, March 19, 2014

Family & Friends Series: Emily & Jake's Chutney Chicken Wraps & Homemade Humus

Hi guys!  I'm on vacation right now so I've asked my friend's and family to step in while I'm away!  Each day that I am gone, I will be sharing a recipe from one of my friends or family members.  I started this project with no clear goals, I was just hoping to fill a few of the recipe gaps while I was away.  I received an overwhelming response from everyone, and I am truly honoured and excited to be able to share with you so many great recipes made by so many of my favourite people!  Please enjoy their recipes and be sure to leave them comments at the end of their posts!  

Emily and Jake are new friends of ours that we recently got to know a little better while watching "The Walking Dead" a few weeks back at our mutual friends place.  As soon as I heard they were from Jasper (our absolute favourite town in the world!) I knew we would get along well!  Both Emily and Jake have a passion for cooking (Jake was actually introduced to me as the "Stir Fry Master") which prompted me to invite them to participate in this post.  I've been obsessed with humus lately so I was really excited when Emily told me that they would be sharing their Chutney Chicken Wraps made with Homemade Humus!  I can't wait until I'm back home in Hinton so I can try their recipe out!  

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Chutney Chicken Wraps

This is a recipe that is quick and easy, but tastes delicious! It is a weekday staple in our house and we all love it. From start to finish these wraps take roughly 20 minutes—if you have remembered to thaw the chicken, which I rarely have J Which illustrates my point that this can be an easy meatless dish for any tree-huggers that might wander into your kitchen.

Ingredients

8 boneless skinless chicken thighs
1 jar mango chutney
1 bunch asparagus
1-2 large red or yellow peppers or
5-7 small red or yellow peppers
6 of your favourite wraps (I like spinach for this)
1 cup humus, premade or homemade (see recipe)
4 tbsp olive oil

Directions 

Preheat oven to 420 degrees. Clip the ends off of the asparagus stalks, cutting any “thickies” in half so that they cook as quickly as the smaller stalks. Remove the stem and seeds from the peppers and cut into large strips. Toss in 1 – 2 tbsp of olive oil and place on a cookie sheet. As soon as the oven has reached 420 degrees, roast the veggies in the oven for 10 - 12 minutes, turning once.


Meanwhile, heat the remaining olive oil in a work or frying pan on medium-high heat. A non-stick wok works best because the meat and sauce do not stick. Add chicken thighs and fry until browned, around 10 minutes. I often fry in batches, so that the pan isn’t overcrowded and the meat gets even cooked. After the meat is browned add 3 tablespoons of the mango chutney and coat the meat. Stir occasionally so that the chutney becomes caramelized and darkens slightly.




To prepare, warm your wraps in the microwave with a damp paper towel on top. Spread 2 tbsp of humus onto the wrap and top with the roasted veggies and chutney chicken, adding a little more chutney on top. Wrap it up and stuff it in your face!

Homemade Humus
This is a quick humus recipe that leaves out the tahini paste found in most humus…humuses…humusi. Rest assured you can still use it to make all your hipster friends jealous of your simple, rustic dip.

Ingredients 
1 can chickpeas
3 – 4 cloves of garlic
1/3 cup olive oil
¼ cup lemon juice (use less if you don’t like it too lemony)
Salt and pepper to taste

Directions 

Preheat your oven to 400 degrees. Rinse your chickpeas under cold water and drain. Toss the chickpeas with 1 -2 tbsp of olive oil and spread on a cookie sheet. Roast the chickpeas for 10 – 12 minutes or until they are golden brown. Remove them from the oven. Add the still-warm chickpeas to the food processor along with the lemon juice and remaining olive oil. Blitz on high until it becomes the consistency you want. It should be warm the first time you serve it, because yummmm. I like mine on the chunkier side for eating with chips and veggies. Keep your humus in the fridge and eat within a few days and be sure to Instagram yourself while you do.

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