Spicy Chicken Nourish Bowl (2024)

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By Nicky Corbishley

• ▢ 500 g (1.1 lbs) 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 (3 tbsp) olive oil
• ▢ 150 g (3/4 cups) uncooked couscous
• ▢ ½ tsp chilli flakes
• ▢ 400 ml (1 2/3 cups) boiling water
• ▢ 400 g (14 oz) tin chickpeas drained and rinsed
• ▢ 1 tsp smoked paprika
• ▢ 80 g (2 packed cups) 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

• Place the chopped chicken in a bowl with the pepper, salt, 1 tsp of the cumin, cinnamon, coriander, paprika, lemon juice, 3 of the crushed garlic cloves, sumac, and all but 1 tsp of the olive oil. Mix, cover, and refrigerate for 1-2 hours (up to overnight).

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  500 g (1.1 lbs) chicken breast, 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, 1 tsp sumac, 45 ml (3 tbsp) olive oil

• When ready to cook, heat a large griddle or frying pan on a high heat and add in the chicken pieces to the dry pan. Cook for 6-8 minutes, turning occasionally, until cooked through and no longer pink in the middle.

• Whilst the chicken is cooking, make the couscous. Add the couscous to a large jug with a pinch of salt and pepper, the lemon zest, the remaining crushed clove of garlic, a pinch of the chilli flakes, and the boiling water. Stir, cover, and leave to sit for 5 minutes, then fluff with a fork.

  150 g (3/4 cups) uncooked couscous, ½ tsp chilli flakes, 400 ml (1 2/3 cups) boiling water

• Next, add the remaining 1 tsp of olive oil to a small frying pan. Add the chickpeas, the remaining 1 tsp of cumin, the smoked paprika, and a pinch of salt and pepper. Cook over a high heat, stirring regularly for 5 minutes, until the chickpeas are warmed through and slightly golden. Turn off the heat.

  400 g (14 oz) tin chickpeas, 1 tsp smoked paprika

• Now it’s time to assemble. Divide the couscous between four bowls. Add the salad leaves, chickpeas, and flatbread slices. Place the cooked chicken on top, then spoon on the hummus. Sprinkle on the sliced spring onions and arrange the radish slices and tomatoes on top. Sprinkle with a good pinch of chilli flakes and the chopped parsley, then serve.

  80 g (2 packed cups) mixed baby salad leaves, 2 flatbreads, 4 heaped tbsp hummus, 2 spring onions, 4 radishes, 12 cherry/grape tomatoes, 2 tbsp chopped fresh parsley