Egyptian Spiced Chicken and Freekeh with Tomato and Onion
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Ingredients
- 600 g chicken thigh fillets, diced
- 1 onion, finely sliced
- 3 garlic cloves
- 1 tsp ground cumin
- 250 g freekeh
- 400 g chopped tomatoes
- 500 ml chicken stock
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 506 kcal
- Protein
- 39.2 g
- Carbohydrate
- 45.9 g
- of which sugars
- 6 g
- Fat
- 15.6 g
- of which saturates
- 3 g
- Fibre
- 9.8 g
- Salt
- 1.30 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and cook the onion for 7 minutes until soft and golden, then add the garlic and ground cumin and cook for 1 minute.
- 2
Add the chicken and cook for 4-5 minutes, stirring, until sealed on all sides.
- 3
Stir in the freekeh and chopped tomatoes, then pour in the chicken stock. Cover and simmer for 25-30 minutes, until the chicken is cooked through with no pink remaining and the freekeh is tender.
- 4
Check the seasoning and serve hot.
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