Save to your scrapbook
Baharat roast chicken with barberry freekeh & fried almonds
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
1 tbsp olive oil, plus extra for brushing and frying
Small knob of butter
2 onions, thinly sliced
1kg Essential British Chicken Thighs
2 tsp Cooks’ Ingredients Baharat Spice
200g The Levantine Table Freekeh, soaked in cold water for 30 minutes
350ml chicken stock, warmed
1 tbsp Cooks’ Ingredients Barberries
2 tbsp blanched whole almonds
2 tbsp flat leaf parsley, finely chopped
Seasonal green vegetables, or green salad, to serve
1. Preheat the oven to 200°C, gas mark 6. Heat the oil and butter in a large saucepan over a low heat and cook the onions for 15 minutes, until softened and golden.
2. Meanwhile, place the chicken thighs in a shallow roasting tin, brush with a little oil and sprinkle with the baharat and a little salt. Roast for 30 minutes until the chicken is crisp, browned and cooked through, the juices run clear and there is no pink meat.
3. Drain the freekeh and add to the onions with the stock and bring to the boil. Cover and simmer for 20 minutes. Add the barberries and cook for another 5 minutes, until the freekeh is tender and the stock has been absorbed.
4. Meanwhile, heat a little oil in a small frying pan and cook the almonds for 2-3 minutes until golden. Transfer the freekeh to a serving dish and place the chicken on top. Scatter over the fried almonds and parsley to serve. Serve with seasonal green vegetables or salad, if liked.
Typical values per serving:
This recipe was first published in May 2021.