Preheat your oven to 250C (480F). Peel onion and chop in half lengthwise. Then slice each half finely into 1/2 moon shapes. Place onion in an oven proof casserole or cast iron pot. Drizzle with a little oil and cook covered for 10 minutes.

Meanwhile, combine olive oil, cumin, coriander and a little salt in a small bowl. Toss in chicken thighs to coat in the spicy oil.

After the onions have been cooking for 10 minutes, add chicken and oil to the pot and return to the oven covered for another 10 minutes.

Remove lid and cook for another 5 minutes or until chicken is well browned and cooked through (no longer pink when you cut into it).

To serve, divide hummus between two plates. Top with spiced chicken and onions and serve salad leaves on the side.