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Falafel-Crusted Chicken with Hummus Slaw

I’m a control freak when it comes to cooking. This should really come to no surprise to anyone who knows me. I like everything to be done a certain way and in a specific order. I also rarely ask for help. This sometimes annoys Eric because he likes it when we cook together and sometimes I’ll insist on doing everything myself. What annoys him even more is when he says he is going to cook for me, and then I butt in and help out when he doesn’t even ask for it.

The other night, Eric cooked dinner for me and I stayed in the living room, drinking wine and watching “Nashville” on our DVR. And you know what? It was magical.  I helped him out only when he asked, but I mostly stayed out of it. And he made a delicious, delicious meal.

photoI could definitely get used to this.

Falafel-Crusted Chicken with Hummus Slaw (From The Food Network)

3 chicken breasts (Eric used chicken cutlets)
1 tablespoon  olive oil
1/2 cup falafel mix
2 pitas, halved
6 tablespoons hummus
Juice of 1 lemon
1/2 teaspoon hot sauce
4 cups shredded coleslaw mix
6 radishes, halved and thinly sliced

1) Preheat the oven to 425 degrees
2) Set a rack on a rimmed baking sheet and coat with cooking spray. Toss the chicken with the olive oil in a large bowl, then add the falafel mix and toss to coat. Arrange the chicken on the rack and bake until golden and cooked through, about 10 minutes. While the chicken is baking, stack the pita halves and wrap them in foil; warm in the oven, about 5 minutes.
3) Mix the hummus, lemon juice, hot sauce and 3 tablespoons water in a large bowl. Remove 2 tablespoons of the hummus sauce and reserve. Add the coleslaw mix and radishes to the remaining hummus sauce and toss. Season with salt.
4) Divide the chicken among plates and drizzle with the reserved hummus sauce. Stuff the slaw in the pitas and serve with the chicken.