Roasted Chicken Thighs With Freekeh and an Olive and Preserved Lemon Salsa - Great British Chefs

Ingredients

• 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
• 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 extra virgin olive oil
• 1 pinch of salt, as needed