Honey & Sumac Chicken Thigh & Harissa Hummus Rice Bowl

Preheat the grill to high and boil a kettle

Crush half your garlic (you'll use the rest later!) open by squashing it with the side of a knife and discard the skins

Drain and rinse your chickpeas

Add the drained chickpeas with the crushed garlic to a heat proof bowl and pour boiled water over and set aside to blanch

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

Peel and finely chop (or grate) the remaining garlic

Combine half your honey (you'll use the rest later!) in a bowl with the chopped garlic, the juice of half your lemon[s], and most of your ground sumac (save the rest for later!)

Add a generous pinch of salt and pepper with a drizzle of olive oil and give everything a good mix up – this is your sumac marinade

Add your diced chicken to the sumac marinade and mix it all together until fully coated – this is your coated chicken

Add the coated chicken to a tin foil-lined baking tray

Put the tray under the grill for 10-12 min, turning halfway, or until the chicken is cooked through and starting to char (no pink meat!) – this is your honey & sumac chicken

Meanwhile, chop your tomato[es] finely

Chop your parsley finely, including the stalks

Combine the chopped tomatoes and half the chopped parsley (save some for a garnish!) with a small drizzle of olive oil and a pinch of salt and pepper – this is your tomato parsley salad

Drain the blanched chickpeas and garlic, then add them to a food processor with a squeeze of lemon juice, your tahini, harissa paste (can't handle the heat? Go easy!), remaining honey and your smoked sea salt flakes

Add a generous drizzle of olive oil, a pinch of salt and pepper and a splash of water, then blitz until smooth – this is your harissa hummus

Cut the remaining lemon into 1 wedge per person