CopyCat Chicken Hanover Platter
When I first moved to Houston a few years ago, I met Ben out for lunch one day while he was working and he took me to a restaurant called Island Grill. There were so many good options on the menu but he insisted that I order the Hanover Platter. The platter consisted of a large dish filled with hummus, tabbouleh, avocado, chicken, mushrooms, and onions with the most heavenly garlic sauce and a side of warm pita. I fell in love with this dish and have yet to try anything else on the menu! When we moved back to Dallas last November one of the main things I missed was the Hanover Platter. Since I don’t go to Houston very often I had to come up with a way to recreate it! After a few tries, I think I finally got pretty close to the recipe. It will never be the exact same as going to Island Grill, but I am pretty pleased with what I recreated! This dish has a lot of components so if you are someone that likes to hand make everything- this dish could take you some time. I have tried it both ways, using homemade tabbouleh, sauce, and hummus and using them pre-made from store. To me, there isn’t much of a difference but I will leave that decision up to you! This recipe could take 30 minutes if you cut a few corners (which isn’t a bad thing) or take over an hour! I love this recipe because it has so many different flavor profiles going on, but everything pairs together so nicely- the warm pita, the spicy chili sauce, the pungent garlic sauce, the freshness from the tabbouleh- I am getting hungry just writing this! Anyways, I hope you guys enjoy this meal as much as Ben and I do. And if you are ever in Houston, make a stop at Island Grill and order the Hanover Platter- y0u will not be disappointed!
CopyCat Hanover Platter
- Prep Time: 15m
- Cook Time: 20m
- Total Time: 35m
- Serves: 2
Ingredients
- 2 chicken breasts
- 9 oz package cremini mushrooms, thinly sliced
- 1 small red onion, chopped
- 1 c tabbouleh, homemade or store bought
- ½ cup hummus, homemade or store-bought
- 1 avocado, finely diced
- Pita, cut into wedges (I love the Kronos brand multigrain ones from Central Market)
- Toum Lebanese Garlic Sauce, optional for serving
- Sambal Chili Sauce, optional for serving
For the Tabbouleh
- ½ cup tomatoes, chopped
- ½ cup fresh parsley, chopped
- ¼ cup fresh mint, chopped
- ½ cucumber, seeds removed, finely diced
- 1 c bulgar, cooked according to package instructions
- 4 scallions, finely chopped
- 1 large lemon, juiced
- ¼ cup Extra Virgin Olive Oil
- Salt and pepper, to taste
For the Toum Garlic Sauce
- 1 -1.5 cups oil, I used grapeseed oil
- ¼ cup lemon juice
- ½ cup garlic, about 8-12 cloves
- 1 tsp. salt
Instructions
- Preheat the oven to 375 degrees.
- If making homemade tabbouleh, combine all ingredients in a bowl and refrigerate until ready to use.
- If making the Toum garlic sauce, I would do this next. Place the garlic cloves and salt in a food processor. Pulse the garlic until it becomes a paste, scraping down the sides of the food processor each time. It took about 4 times pulsing and scraping until I had a paste consistency. Once you have the garlic paste, add in 1 tablespoon of lemon juice and pulse again. Add another tablespoon of lemon juice and pulse again until it is completely smooth and has almost a fluffy texture. With the food processor running, SLOWLY drizzle in ½ cup of oil. Add another tablespoon of lemon juice then repeat SLOWLY with another ½ cup of oil. At this point taste the sauce. It should be a light and fluffy garlic sauce. If you are not quite there, add another tablespoon of lemon juice and ½ cup of oil. The key to this sauce is patience and drizzling the oil in a slow, thin stream. Once the sauce is done, pour it into an air-tight container and refrigerate. It will last in the refrigerator for up to one month.
- Next, season the chicken breasts with salt and pepper on both sides. Heat a large skillet with 1-2 tablespoons avocado oil over medium high heat. When the oil is hot, add the chicken to the skillet. Cook the chicken for 4-6 minutes on both sides until golden brown. When the chicken is done searing on both sides, remove to a baking sheet and transfer to the oven to finish cooking. Depending on how thick the chicken is, it should take about 8-12 minutes in the oven. Once the chicken is done and registers 160 degrees internally, remove from the oven, cover with foil and let rest for 10 minutes before slicing.
- Lower the oven to 325 degrees. Wrap the pita in some foil and pop them in the oven to warm for 8-10 minutes while you finish off cooking the rest of the dish.
- While the chicken is finishing cooking in the oven, add a bit more oil to the same skillet you were using for the chicken. Add the mushrooms to the pan. Cook the mushrooms on medium high heat making sure not to overcrowd the pan. After 3 minutes, add in the onions so they can cook all together. The mushrooms and onions can cook together for another 4-6 minutes until they have formed a nice crust and are tender. Turn off the heat and set aside until ready to use.
- When the chicken has rested, slice into small bite-sized cubes and add to the mushroom/onion mixture. Stir everything to combine.
- To plate: Add about 3-4 tablespoons hummus on the bottom of the plate. Top the hummus with about ½ cup tabbouleh and ½ of the diced avocado. Add 1-2 cups of the chicken mixture on top of everything. Serve with the warm pita wedges, Sambal chili sauce and Toum. Enjoy!
xo, Rachel
