Harissa Chicken with Sour Cherry and Pistachio Freekeh Stuffing Recipe | olivemagazine

Ingredients

• 300g green freekeh
• 3 tbsp olive oil
• 1 large red onion finely chopped
• 1 1⁄2 tsp ground cinnamon
• 10 green cardamom pods seeds extracted and crushed to a powder
• 2 tsp ras el hanout
• 500ml chicken stock
• 1 lemon zested and juiced
• 100g dried cherries chopped
• 75g roasted pistachios chopped
• 25g butter
• 20g parsley chopped
• 1.85kg free-range chicken
• 2 tbsp harissa paste
• 3 large garlic cloves minced
• roast potatoes with gravy or leafy green salad to serve