Roasted chicken thighs with freekeh and an olive oil and preserved lemon salsa
Chicken thighs take longer to cook through than chicken breasts, but you are rewarded with much juicer, more tender meat. This easy chicken thigh recipe is served with smoky freekeh and a quick olive and preserved lemon salsa, which is just as delicious in sandwiches and salads.
Ingredients
Metric
Imperial
- 4 bone-in chicken thighs, skin on
- 1 onion, finely sliced
- 3 garlic cloves, grated to a paste
- 1 tsp ground cumin
- 2 tsp ground coriander
- 300g of freekeh
- 750ml of chicken stock
- 1 dash of vegetable oil, for cooking
Olive and preserved lemon salsa
- 1 preserved lemon, rind very finely chopped
- 50g of olives
- 150g of feta, crumbled
- 1 handful of bunch of parsley, finely chopped
- 1 tsp honey
- 1 tsp chilli flakes
- 1 pinch of black pepper, to season
- 175ml of Carapelli Extra Virgin Olive Oil
- 1 pinch of salt, as needed
Method
Heat a frying pan and add a small dash of vegetable oil. Once hot, add the chicken thighs skin side down and cook until well browned and crisp – around 10 minutes. Flip and cook for a couple of minutes more, then set aside
- 4 bone-in chicken thighs, skin on
- 1 dash of vegetable oil, for cooking
Add the onions to the fat in the frying pan and cook until beginning to turn golden – around 20 minutes – stirring regularly
- 1 onion, finely sliced
Add the garlic and cook briefly, stirring, for a minute or so
- 3 garlic cloves, grated to a paste
Add the cumin and coriander and cook for a further minute, stirring
- 1 tsp ground cumin
- 2 tsp ground coriander
Add the freekeh and stir well, then add the stock, mixing well and scraping up any bits from the bottom of the pan. Season with salt, then bring to the boil and reduce to a simmer. Cover and cook for 10 minutes
- 300g of freekeh
- 750ml of chicken stock
Remove the lid and nestle the chicken thighs into the freekeh. Cook for a further 5 minutes, uncovered, or until the freekeh is done
To make the salsa, combine all the ingredients in a bowl with some salt and black pepper and mix well
- 1 preserved lemon, rind finely chopped
- 50g of olives
- 150g of feta, crumbled
- 1 handful of bunch of parsley, finely chopped
- 1 tsp honey
- 1 tsp chilli flakes
- 1 pinch of black pepper, to season
- 175ml of Carapelli Extra Virgin Olive Oil
- 1 pinch of salt, as needed
Serve the chicken and freekeh topped with the salsa
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
