Spicy Chicken Nourish Bowl

by

Nicky's Kitchen Sanctuary

POSTED Thu, April 16, 2020

Serves

4

Total Time

90 MINS

Calories

812

A bit of a middle-eastern vibe with spiced chicken (seasoned with cumin, sumac, garlic, cinnamon, coriander and a few other goodies), chilli-flecked couscous, hummus (I went for shop-bought on this one) and pap...

recipe-image

    INGREDIENTS


  • Chicken breast icon
    Chicken breast

    500 g (about 4 ½)chopped

  • Garlic clove icon
    Garlic clove

    3 (about 18 g)peeled, minced

  • Canned chickpeas icon
    Canned chickpeas

    400 g (about 1)drained, rinsed

  • Pita bread icon
    Pita bread

    2 (about 120 g)toasted, quartered

  • Radish icon
    Radish

    2 (about 18 g)finely sliced

  • Cherry tomatoes icon
    Cherry tomatoes

    12 (about 180 g)halved

  • Black pepper icon
    Black pepper

    ½ teaspoon (about 1.07 g)

  • Salt icon
    Salt

    ½ teaspoon (about 3 g)

  • Ground cumin icon
    Ground cumin

    1 teaspoon (about 2.1 g)

  • Ground cinnamon icon
    Ground cinnamon

    ½ teaspoon (about 1.33 g)

  • Ground coriander icon
    Ground coriander

    1 teaspoon (about 1.7 g)

  • Paprika icon
    Paprika

    1 teaspoon (about 2.15 g)

  • Lemon juice icon
    Lemon juice

    2 tablespoons (about 27 g)

  • Ground sumac icon
    Ground sumac

    1 teaspoon (about 2.15 g)

  • Olive oil icon
    Olive oil

    45 ml (about 40.95 g)

  • Couscous icon
    Couscous

    160 g (about 1 cups)

  • Chili flakes icon
    Chili flakes

    ½ teaspoon (about 0.4 g)

  • Water icon
    Water

    400 ml (about 400 g)boiling

  • Lemon zest icon
    Lemon zest

    1 tablespoon (about 11.4 g)

  • Olive oil icon
    Olive oil

    1 teaspoon (about 4.55 g)

  • Smoked paprika icon
    Smoked paprika

    1 teaspoon (about 2.15 g)

  • Lettuce icon
    Lettuce

    40 g (about ¾ cup)

  • Baby spinach icon
    Baby spinach

    20 g (about ¾ cup)

  • Raddichio icon
    Raddichio

    20 g (about ½ cup)

  • Green onion icon
    Green onion

    2 (about 30 g)

  • Hummus icon
    Hummus

    ¼ cup (about 60 g)

  • Fresh parsley icon
    Fresh parsley

    2 tablespoons (about 7.8 g)

    METHOD


  • 1. Add chicken breast, black pepper, salt, ground cumin, ground cinnamon, ground coriander, paprika, lemon juice, garlic clove, ground sumac and olive oil to a clean large glass bowl
  • 2. Mix
  • 3. Cover with plastic wrap
  • 4. Chill in fridge - approx 1 hr
  • 5. Fry until golden brown - 7 min, high heat
  • 6. Add couscous, chili flakes, water and lemon zest to a clean jug
  • 7. Stir
  • 8. Cover with plastic wrap
  • 9. Soak - approx 5 min
  • 10. Stir then fluff with a fork
  • 11. Add olive oil, canned chickpeas, ground cumin and smoked paprika to a clean frying pan
  • 12. Fry until light golden - approx 5 min, high heat
  • 13. Transfer couscous to 4 small bowls
  • 14. Add lettuce, baby spinach, raddichio and pita bread to the salad
  • 15. Transfer chickpeas to 4 salad
  • 16. Transfer chicken to 4 salad
  • 17. Garnish with green onion
  • 18. Add radish, cherry tomatoes and hummus to the salad
  • 19. Garnish with fresh parsley

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