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Mediterranean One-Pot Chicken with Freekeh

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Servings 4

Ingredients
  

  • For the one pot
  • 6 large boneless skinless chicken thighs
  • 1 tbsp dried oregano
  • 1 tbsp cumin seeds lightly crushed
  • 2 red onions peeled and thickly sliced
  • 1 large fennel roughly chopped
  • Bunch of spring onions roughly chopped
  • Large handful of dried apricots halved (optional)
  • Large handful of green olives roughly chopped
  • 200 g freekeh or quinoa if you can’t find freekeh
  • 150 ml white wine
  • 450 ml chicken stock
  • Squeeze lemon juice
  • Handful of chopped parsley
  • Handful of flaked almonds toasted
  • Salt and black pepper
  • For the yoghurt dressing
  • 4 tbsp Greek yoghurt
  • 1 garlic clove crushed
  • 1 heaped tsp. Dijon mustard
  • 2 tsp mango chutney
  • Juice of 1 lime
  • Salt and pepper

Instructions
 

  • Take the chicken thighs and place in a large bowl with a generous splash of olive oil. Season and add the oregano and cumin seeds. Leave to marinate overnight or for a minimum of 15/20 minutes if you are pressed for time.
  • Heat a large pan with a tablespoon of oil and place over a medium-high heat. Brown the chicken for a few minutes on each side until golden, remove and set aside.
  • Add a little more oil if needed and reduce the heat. Add the red onions, spring onions, fennel, apricots and olives along with a splash of white wine. Cook for about 5 minutes, until the vegetables begin to soften. Season well.
  • Mix the stock with the remaining wine and deglaze the pan. Return the chicken to the pan and add the freekeh, stock and lemon juice. Cover with a lid, reduce the heat and simmer for about 15-20 minutes, or until the freekeh is cooked through.
  • Stir every few minutes and keep a little extra liquid on hand (wine or stock) in case it gets too dry.
  • Meanwhile, mix all the yoghurt dressing ingredients together in a bowl.
  • When the freekeh and chicken is cooked through, turn off the heat and stir through the chopped parsley. Serve piled onto plates with a good dollop of yoghurt dressing and the toasted flaked almonds sprinkled on top.

Notes

TOP TIPS
  • Freekeh is an ancient grain made from roasted young, green durum wheat, featuring a distinct nutty, smokey flavour and chewy texture. Popular in Mediterranean cuisine, it is high in fibre and protein (often more than brown rice or quinoa) and is available as whole or cracked grains. If you can’t find freekeh use quinoa.
  • Keep any leftovers and refrigerate, it is good served at room temperature the next day with a squeeze of lemon juice and a good dollop of the yoghurt sauce.
  • If you are not a fruit with meat kind of person then just leave the apricots out.
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