Spiced Chicken Hummus Crunch Bowl

• 200 g raw Chicken breast (7.1 oz raw)
• 2 g Ground cumin (1 tsp)
• 2 g Paprika (¾ tsp)
• 0.3 g Ground cinnamon (a pinch)
• 5 g raw (1½ cloves) Garlic
• 1 g Salt (⅛ tsp)
• 10 g Lemon juice (⅔ tbsp)
• 8 g Olive oil (⅔ tbsp)
• 70 g Hummus (2.5 oz)
• 70 g raw Romaine lettuce (2.5 oz raw)
• 70 g raw Cucumber (2.5 oz raw)
• 70 g raw Tomato (2.5 oz raw)
• 35 g raw Red onion (1.2 oz raw)

You'll need: Large frying pan, Bowl, Spatula, Cutting board and knife.

Method

1. Spice the chicken

   Slice the chicken into thin strips. Then scrub the board, knife and your hands with soap before you touch anything else. Mince the garlic and toss it with the chicken, cumin, paprika, cinnamon, salt and lemon juice. Leave it for 5 minutes while you chop the salad.

   A tiny pinch of cinnamon gives the warm, sweet note that makes it taste like shawarma.

2. Chop the crunch

   Shred the romaine, dice the cucumber and tomato, and thinly slice the red onion.

   Cut everything small. Every forkful then gets a bit of every crunchy thing.

3. Sear the chicken

   Heat the oil in the pan over medium-high heat. Add the chicken in a single layer and cook for 6–8 minutes, turning once or twice, until deeply browned at the edges and 74°C (165°F) inside.

   Cook in two batches if the pan is crowded. Crowding steams the chicken pale instead of browning it.

4. Build the hummus bowl

   Spread the hummus around the bottom of a bowl. Pile the salad on top and add the hot chicken, so each bite can be dragged through the hummus.

   Spread the hummus up the sides with the back of a spoon. It makes a base you can scoop from.

Swaps

• Chicken breast → Chicken thighs, bonelessJuicier and about 50 kcal more. Cook them to 74°C (165°F).
• Hummus → Greek yogurt with a squeeze of lemonLighter and tangier. It removes the sesame.