Spicy Chicken Nourish Bowl
Nourishing Spicy Chicken Bowl - Nutritious and nutritious hot salad with Middle Eastern flavors - perfect for fall. A healthier fall dinner.
500g pigeon breast - dig small pieces
teaspoon black pepper
2 teaspoons cumin
1 teaspoon coriander powder
1 tsp paprika
Zest and juice from one lemon
4 cloves of garlic - peeled and chopped
1 teaspoon sumac
45 ml vegetable oil
150 g raw couscous
teaspoon chili flakes
400 ml of boiling water
400g canned green beans, drain and rinse
1 teaspoon smoked paprika
▢80 g of young salad leaves
2 flatbreads - toasted / toasted and dig quarters
▢4 tablespoons of hummus
2 spring onions - thinly sliced
▢4 turnip - thinly sliced
▢12 cherry / grape tomatoes - halved
2 tablespoons chopped fresh parsley
1.Place ground chicken during a bowl with pepper, salt, 1 teaspoon cumin, cinnamon, coriander, paprika, juice , 3 crushed cloves of garlic, sumac and every one but 1 teaspoon of vegetable oil . Mix, cover and chill for 1 to 2 hours (overnight).
2.When you're able to cook, heat a wok or large skillet over high heat and add the chicken pieces to a dry skillet. Cook, 6 to eight minutes, turning occasionally, until cooked through and not pink within the center.
3.While the chicken is cooking, prepare the couscous. Pour the couscous into an outsized pitcher with a pinch of salt and pepper, lemon peel , remaining crushed clove , a pinch of chili flakes and boiling water. Stir, cover and let sit 5 minutes, then drain with a fork.
4.Then add the remaining 1 teaspoon of vegetable oil to alittle skillet. Add chickpeas, remaining 1 teaspoon cumin, smoked paprika and a pinch of salt and pepper. Cook over high heat, stirring regularly, for five minutes, until the beans are hot and browned. close up the hearth .
5.Now is the time to collect . Divide the couscous into four bowls. Add salad leaves, chickpeas, and slices of flatbread. Place the cooked chicken on top, then pour over the hummus. Sprinkle with the scallion slices and arrange the radish and tomato slices on top. Sprinkle with a touch chopped chili and parsley and serve.