Spicy Chicken Nourish Bowl

Ingredients

• 500 g chicken breast chopped into bite size chunks
• ½ tsp black pepper
• ½ tsp salt
• 2 tsp cumin
• ½ tsp cinnamon
• 1 tsp ground coriander
• 1 tsp paprika
• Zest and juice of 1 lemon
• 4 garlic cloves peeled and minced
• 1 tsp sumac
• 45 ml olive oil
• 150 g uncooked couscous
• ½ tsp chilli flakes
• 400 ml boiling water
• 400 g tin chickpeas, drained and rinsed
• 1 tsp smoked paprika
• 80 g mixed baby salad leaves
• 2 flatbreads toasted/griddled and sliced into quarters
• 4 heaped tbsp hummus
• 2 spring onions sliced into thin strips
• 4 radishes thinly sliced
• 12 cherry/grape tomatoes sliced in half
• 2 tbsp chopped fresh parsley

Instructions

• Place the sliced chicken during a bowl with the pepper, salt, one tsp of the cumin, cinnamon, coriander, paprika, juice, three of the crushed garlic cloves, sumac and every one however one tsp of the vegetable oil. Mix, cowl and refrigerate for 1-2 hours (up to overnight).

• once able to cook, heat an oversized griddle or frypan on a high heat and add within the chicken items to the dry pan. Cook for 6-8 minutes, turning sometimes, till hard-baked through and now not pink within the middle.

• while the chicken is cookery, build the couscous. Add the couscous to an oversized jug with a pinch of salt and pepper, the lemon peel, the remaining crushed clove of garlic, a pinch of the chili flakes and therefore the boiling water. Stir, cowl and leave to take a seat for five minutes, then fluff with a fork.

• Next add the remaining one tsp of vegetable oil to alittle frypan. Add the chickpeas, the remaining one tsp of cumin, the smoke-cured paprika and a pinch of salt and pepper. Cook over a high heat, stirring often for five minutes, till the chickpeas square measure warm through and slightly golden. close up the warmth.

• currently it’s time to assemble. Divide the couscous between four bowls. Add the dish leaves, chickpeas, and staff of life slices. Place the hard-baked chicken on prime, then spoon on the humus. Sprinkle on the sliced spring onions and organize the radish slices and tomatoes on prime. Sprinkle with a decent pinch of chili flakes and therefore the sliced parsley, then serve.