Jordanian Chicken Freekeh Traybake with Preserved Lemon
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Ingredients
- 8 chicken thighs, bone-in skin-on
- 250 g freekeh
- 2 preserved lemon
- 1 onion, finely sliced
- 3 garlic cloves
- 3 tbsp vegetable oil
- 500 ml chicken stock
Nutrition (per serving)
- Calories
- 809 kcal
- Protein
- 51.8 g
- Carbohydrate
- 43.7 g
- of which sugars
- 3.4 g
- Fat
- 44.5 g
- of which saturates
- 10.2 g
- Fibre
- 9.6 g
- Salt
- 2.97 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 oven to 200C (180C fan, gas 6). Season the chicken thighs and brown in 2 tablespoons of the oil in a large ovenproof pot for 4-5 minutes each side, then set aside.
- 2
Fry the onion and garlic in the remaining oil for 5 minutes, then stir in the rinsed freekeh and chopped preserved lemon.
- 3
Pour in the chicken stock and nestle the chicken thighs on top.
- 4
Cover tightly and bake for 35-40 minutes until the freekeh is tender and the chicken is cooked through with no pink remaining.
- 5
Fluff the freekeh gently around the chicken and serve.
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