Chicken & Hummus Bowl With Sweet Potato Wedges

Preheat the oven to 200°C/ 180°C (fan)/ 425°F/ Gas 7

Cut the sweet potatoes (skins on) into wedges

Add the wedges to a large baking tray with a drizzle of vegetable oil and a generous pinch of salt and give everything a good mix up 

Put the tray in the oven for 20 min or until the wedges are tender and starting to crisp

While the wedges are cooking, drain and rinse the chickpeas and add them to a food processor

Juice the lemon[s] into the processor

Peel the garlic and chop roughly 

Add the garlic, tahini, 50ml [100ml] olive oil, a splash of water and 1 tsp [2 tsp] salt to the processor

Blitz until smooth and creamy then set aside – this is your hummus 

Chop the chicken breast[s] into bite-sized pieces

Add the diced chicken to a mixing bowl with the ras el hanout, chilli flakes (can't handle the heat? Go easy!) and most of the smoked paprika (save a pinch for garnish!)

Season with a generous pinch of salt and mix to combine the chicken in the spices

Peel and finely slice the red onion[s]

Heat a large, wide-based pan (preferably non-stick) with 2 tbsp [4 tbsp] vegetable oil over a medium heat

Once hot, add the sliced onion and cook for 3-4 min 

Add the spiced chicken and cook for 2-4 min further until the chicken is browned

Once the chicken is browned, add the tomato paste, 1/2 tsp [1 tsp] sugar and 100ml [200ml] water to the pan

Cook for 2-4 min further or until the chicken is cooked through (no pink meat!) and a sauce has formed

This is your spicy chicken

Trim and slice the spring onion[s] finely