Roasted chicken thighs with freekeh and an olive oil and preserved lemon salsa
- ⏱ 1 hour
- Medium
- Serves 4
- 👥 2-cook recipe
Crisp roasted chicken thighs are served with freekeh and a fresh olive oil and preserved lemon salsa.
Adapted from Great British Chefs.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Roasted chicken thi...
0/0
COOK 1COOK 2
1Mise en place
2Slice the onion
Finely slice the onion
Grate the garlic cloves to a paste
3Plate and serve
+ 17 more steps in the app
Roasted chicken thi...
0/0
COOK 2COOK 1
1Mise en place
Prep 4 bone-in chicken thighs: skin on
2Slice the onion
3Plate and serve
+ 17 more steps in the app
Ingredients
- 4 bone-in chicken thighs (skin on)
- 1 onion (finely sliced)
- 3 garlic cloves (grated to a paste)
- 1 tsp ground cumin
- 2 tsp ground coriander
- 300 g freekeh
- 750 ml chicken stock
- 1 dash vegetable oil
- 1 preserved lemon (rind very finely chopped)
- 50 g olives
- 150 g feta (crumbled)
- 1 handful parsley (finely chopped)
- 1 tsp honey
- 1 tsp chilli flakes
- 1 pinch black pepper
- 175 ml extra virgin olive oil
- 1 pinch salt
The full plan
Split between two cooks — each step says who's on it.
1. Mise en place COOK 1
- Prep 4 bone-in chicken thighs: skin on
2. Slice the onion COOK 2
- Finely slice the onion
- Grate the garlic cloves to a paste
3. Brown the chicken COOK 1
- Heat a frying pan and add a small dash of vegetable oil
- Once hot, add the chicken thighs skin side down and cook until well browned and crisp, around 10 minutes
- Flip and cook for a couple of minutes more, set aside
4. Make the salsa COOK 2
- Very finely chop the rind of the preserved lemon
- Crumble the feta
- Finely chop the parsley
5. Cook the onions COOK 1
- Add the onions to the fat in the frying pan and cook until beginning to turn golden, around 20 minutes, stirring regularly
6. Cook the garlic COOK 2
- Add the garlic and cook briefly, stirring, for a minute or so
- Add the cumin and coriander and cook for a further minute, stirring
🤝 Cook 1 hands the frying pan to Cook 2.
7. Simmer the freekeh COOK 2
- Add the freekeh and stir well
- Add the stock, mixing well and scraping up any bits from the bottom of the pan
- Season with salt
- Bring to the boil and reduce to a simmer
- Cover and cook for 10 minutes
8. Mix the salsa COOK 2
- In a bowl, combine the preserved lemon, olives, feta, parsley, honey, chilli flakes, extra virgin olive oil, salt and black pepper and mix well
9. Finish the freekeh COOK 1
- Remove the lid and nestle the chicken thighs into the freekeh
- Cook for a further 5 minutes, uncovered, or until the freekeh is done
🤝 Cook 2 hands over the freekeh.
10. Plate and serve BOTH
- Serve the chicken and freekeh topped with the salsa
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