Free Range Chicken & Hummus Bowl With Sweet Potato Wedges

Preheat the oven to 200°C/ 180°C (fan)/ gas 7

Cut your sweet potato[es] (skins on) into wedges

Add your 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 your chickpeas and add them to a food processor

Juice your lemon[s] into the processor

Peel your garlic and chop roughly

Add the garlic, tahini, 50ml [75ml] [100ml] olive oil, a splash of water and 1 tsp [1 1/2 tsp] [2 tsp] salt to the processor

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

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

Add the diced chicken to a mixing bowl with your ras el hanout, chilli flakes (can't handle the heat? Go easy!) and most of your ground 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 your red onion[s]

Heat a large, wide-based pan (preferably non-stick) with 2 tbsp [3 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 your tomato paste, 1 tsp [1 1/2 tsp] [2 tsp] sugar and 100ml [150ml] [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 your spring onion[s] finely