Preserved lemon roast chicken with freekeh salad - Good Food Middle East
A main course bursting with fresh flavours, citrussy chicken with mint, radish and spring onion-spiked grains – a new way to serve your roast
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Ingredients
- 50g butter
- 4 slices of preserved lemon (25g/1oz) lemon, pith and flesh removed, skin finely chopped
- 1 garlic clove, finely chopped
- 1 chicken (about 1kg/ 2lb 4oz)
- 2 bay leaves
- 2 thyme sprigs
- 3 tarragon sprigs
- 1 tbsp olive oil
- 200g freekeh, thoroughly rinsed under a cold tap for a few mins
- 1 bay leaf
- ½ small pack of mint
- ½ small pack of basil
- ½ small pack of flat-leaf parsley
- 200g podded broad beans, blanched and peeled
- 4 spring onions, sliced
- 150g pack rainbow radishes, halved (smaller ones left whole)
- 3 tbsp extra virgin olive oil
- juice 1 lemon
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