Roasted Chicken Thighs With Freekeh and an Olive 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 a quick olive and preserved...
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Cooking tools:
- Oven
- Roasting pan
- Baking sheet
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Measuring spoon
- Fine-mesh sieve
- Tongs
- Kitchen towel
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
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