Spicy Chicken Nourish Bowl – A filling and nutritious warm salad, perfect for Fall.
I’m sitting here in my woolly socks and comfy workout clothes (although I have no intention of working out today) with a large cup of tea and the underfloor heating on.
We had a massive rain shower earlier and Lewis came back from football absolutely drenched and a bit shivery, so I made us an early lunch of homemade soda bread and lentil & cheddar soup…….
I LOVE AUTUMN!
There’s something about the changing of the seasons that always creates a little buzz of excitement in my belly. Naturally for me, my mind turns to all the lovely recipes that I plan to make in Autumn.
I’m getting a little giddy with it all!!
And although food comes first, who can resist the big sweaters, woolly hats, crunchy leaves, crisp air and the joy of a mug of hot chocolate (whoops, back on the food and drink again). ????☕????
Can’t wait to get my woolly pom-pom bobble hat out – when bad hair days can be completely hidden 😀
Autumn comfort food often implies creamy soups, gravy-filled pies and puddings served with steaming custard (er yes please. I’ll have all of those for dinner). I will, however, try to maintain some semblance of balance this Autumn – starting with this ultra tasty spicy chicken bowl. It’s kind of like a salad, but most of it is warm (you can serve it cold if you prefer – great for packed lunches).
It’s got 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 paprika-fried chickpeas.
Lot’s of mouth-watering flavours – the Spicy Chicken Nourish Bowl is like a buffet in a bowl! ????????
The Spicy Chicken Nourish Bowl Recipe:
Spicy Chicken Nourish Bowl
- 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
- 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).
- 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.
- 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.
- 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.