Harissa chicken & herby freekeh

Name: Harissa chicken & herby freekeh
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 400 g packs Mediterranean Style Vegetables; 4 chicken thighs; 1 tbsp olive oil; 240 g freekeh, rinsed; 20 g pack dill, finely chopped; 25 g pack mint, leaves chopped; 210 g pack pomegranate; 1 unwaxed lemon, zest and juice; 60 g Ottolenghi Pomegranate, Rose & Preserved Lemon Harissa; 75 g mixed nuts, roughly chopped

A low-prep dish that’s easy enough for a midweek dinner, yet just the right side of showy when friends come over

4.5 out of 5 stars(6) Rate this recipe

Low in saturated fatHigh proteinSource of fibre3 of your 5 a day12 plant varieties

Serves4
CourseMain meal
Prepare10 mins
Cook40 mins
Total time50 mins

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2 x 400g packs Mediterranean Style Vegetables
4 chicken thighs
1 tbsp olive oil
240g freekeh, rinsed
20g pack dill, finely chopped
25g pack mint, leaves chopped
210g pack pomegranate
1 unwaxed lemon, zest and juice
60g Ottolenghi Pomegranate, Rose & Preserved Lemon Harissa
75g mixed nuts, roughly chopped

Preheat the oven to 220ºC, gas mark 7. In a 30x40cm roasting tin, toss together the vegetables, chicken and oil, then season. Turn the chicken skin-side up and roast for 40 minutes until cooked through, the juices run clear and no pink meat remains.
Meanwhile, cook the freekeh according to pack instructions. Mix most of the herbs, half the pomegranate seeds and the lemon zest and juice in a large bowl. Drain the cooked freekeh and run under cold water to cool slightly. Drain again, then add to the pomegranate and herb mix and toss together.
Lift the cooked chicken thighs onto a plate, then add the harissa and freekeh mixture to the tin with the vegetables and cooking juices and mix well. Divide the grains between 4 plates and top with the chicken, the remaining pomegranate seeds and herbs, and a scattering of nuts.