Serves 4-6

This is a great dish to enjoy on a relaxing spring day.

Ingredients

6 boneless, skinless chicken thighs, preferably organic

2 garlic cloves

Juice of 1 lemon

3/4 cup, plus 3 tablespoons cilantro, roughly chopped

1/4 extra-virgin olive oil

Sea salt and freshly ground black pepper

6 thick slices from a loaf of rustic country bread

1/4 cup feta cheese, crumbled

Hummus

2 jalapenos, chopped

1 cup chickpeas (garbanzo beans)

2 garlic cloves

Juice of 1 lemon

1 cup tahini

6 tablespoons extra-virgin olive oil

Instructions

In a medium bowl, add the chicken, 3/4 cup cilantro, garlic, lemon juice and olive oil.  Season with salt and pepper and mix to combine.  Cover and refrigerate for 2-3 hours.

Make the hummus.  Put the jalapeno, chickpeas, garlic, and lemon juice in a food processor and puree for 3-4 minutes.  Add the tahini and the olive oil and continue to puree a few minutes longer until it is smooth and thickened.  Transfer to a bowl and season with salt.  Set aside.

Before grilling, remove the chicken from the refrigerator.  Prepare a grill to medium-high heat.  Grill the chicken until cooked, approximately 10-12 minutes per side.  Remove the chicken from the grill.  Set aside.

Toast the bread.  Spread some of the hummus over the top of the bread.  Top with the chicken, cheese, and the remaining cilantro.  Drizzle with a little olive oil, a sprinkle of salt and crushed red pepper over the top.  Serve immediately.