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 skin-on, bone-in 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 seeds; 1 unwaxed lemon, zest and juice; 60 g Ottolenghi Pomegranate, Rose & Preserved Lemon Harissa; 100 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

5 out of 5 stars(4) Rate this recipe

Low in saturated fatSource of protein2 of your 5 a day12 plant varieties

Serves4
CourseMain meal
Prepare10 mins
Cook40 mins
Total time50 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 x 400g packs Mediterranean Style Vegetables
4 skin-on, bone-in chicken thighs
1 tbsp olive oil
240g freekeh, rinsed
20g pack dill, finely chopped
25g pack mint, leaves chopped
210g pack pomegranate seeds
1 unwaxed lemon, zest and juice
60g Ottolenghi Pomegranate, Rose & Preserved Lemon Harissa
100g mixed nuts, roughly chopped

Preheat the oven to 220ºC, gas mark 7. In a 30x40cm roasting tin, toss together the vegetables, chicken and oil; 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. While it cooks, mix most of the herbs, half of the pomegranate seeds, the lemon zest and juice in a large bowl. Once the freekeh is cooked, drain and run it under cold water to cool slightly. Drain again, then add it to the pomegranate and herb mixture and toss together.
When the thighs are cooked, lift them onto a plate, then add the harissa and freekeh mixture to the tin with the vegetables and cooking juices; mix well. Divide the grains between 4 plates and top with the chicken, the remaining pomegranate seeds and herbs, and a scattering of nuts.

Typical values per serving when made using specific products in recipe