Chicken and freekeh one pot wonder
Rated 5.0 stars by 1 users
Category
Zaytoun
Servings
4
Stove Time
20 minutes
Wonderbag Time
3 hours
Ideal for a feast, this freekeh recipe made with chicken, Medjouls, almonds and spices is a crowd-pleasing one-pot wonder.
Recipe courtesy of our friends at Zaytoun, adapted for the Wonderbag
Zaytoun
Ingredients
-
8 chicken pieces, skin on
-
2 tsp paprika
-
2 tsp ground cinnamon
- 2 – 4 tbsp Zaytoun olive oil
-
2 medium onions, roughly chopped
-
3 bay leaves
-
10 cardamom pods, lightly bruised
- 200g Zaytoun freekeh, rinsed
- 6 Zaytoun Medjoul dates, quartered lengthways and stoned
-
500ml stock
- 25g Zaytoun almonds, chopped or sliced, and toasted
-
Parsley, roughly chopped
Directions
In a large bowl, rub the chicken pieces all over with the paprika, 1tsp of the cinnamon and a generous pinch of salt and plenty of pepper. If you have time, leave to marinate in the fridge for a couple of hours.
In a large wide pan (that has a lid), heat the oil and fry the chicken pieces on a medium heat for 10 minutes until the skin is a dark golden brown colour. Take the chicken out of the pan and set to one side.
Add the onions to the same pan with a splash of olive oil. Turn up the heat and stirring frequently cook until nicely browned. Turn down the heat and add 1tsp of cinnamon, the bay leaves and the cardamom pods, and fry until the onions are soft and the warming aroma of spices fills your kitchen.
Add the dates, stock, 100ml water, a generous pinch of salt and then gently return the chicken pieces into the mixture.
Bring the pot to a boil , then turn off the heat and place your lid on your pan. Transfer to your Wonderbag and allow to slow cook in your Wonderbag for approx 2 hours.
When the chicken is cooked, add the freekeh, add the lid and allow to slow cook in the Wonderbag for a further 45-60 minutes.
Remove the lid from your pot, and sprinkle with the toasted almonds and parsley. Take the whole pot to the table and serve at once with a flourish!
