Ras El Hanout Chicken & Freekeh Pilaf with Lemon, Pistachio and Herbs

Mac

Servings

5 servings

Prep Time

10 minutes

Cook Time

25 minutes

Cuisine

North African Inspired

Category

Dinner

Freekeh (young green wheat with a smoky, nutty character) stands in for rice here, tossed with Ras El Hanout chicken and finished bright with lemon, toasted pistachios and fresh herbs. A one-pan pilaf that's easy on the washing up and ready in 35 to 40 minutes, fresh and zingy rather than rich.
Ras El Hanout Chicken & Freekeh Pilaf with Lemon, Pistachio and Herbs

Ingredients

    Fresh & Mains

    • 5-6 chicken thighs, cut into chunks (or breast for less fat
    • pork works well too)
    • 1 onion, finely chopped
    • 2 cloves garlic, crushed
    • 1 lemon (zest and juice)
    • Large handful fresh parsley and mint, chopped

    Pantry Staples

    • 2 tsp Ras El Hanout spice blend
    • 2 tbsp olive oil
    • 250g freekeh, rinsed
    • About 550ml chicken or vegetable stock (just over twice the volume of the freekeh)
    • 1 handful shelled pistachios, roughly chopped
    • Salt and pepper, to taste

    For Garnish & Serving

    • Natural yoghurt, to serve (optional)
    • Extra pistachios and herbs, to scatter (optional)
    • A little Dukkah, to serve (optional)

    Directions

    1. Toss the chicken chunks with the Ras El Hanout and a pinch of salt. Heat 1 tablespoon of oil in a large, deep pan until hot, then brown the chicken for about 5 minutes until it has a good crust all over. Don't keep moving it, let it sit and colour. This blooms the spices as the chicken browns. Lift out and set aside.
    2. Add the remaining oil to the same pan and cook the onion for 6 to 7 minutes until soft, scraping up the browned chicken crust from the bottom as you go. Stir in the garlic for a final minute.
    3. Rinse the freekeh first, like you would rice, to wash off the surface starch. Stir it into the pan and let it toast lightly for a minute so the grain takes on the spiced oil and a bit of heat before the stock goes in. Return the chicken to the pan.
    4. Pour in the stock, bring to a simmer, then cover and cook gently for 18 to 20 minutes until the freekeh is tender with a little bite and most of the liquid is absorbed. Add a splash more stock if it dries out before the grain is done.
    5. Off the heat, stir through the lemon zest and juice and most of the chopped herbs. Season to taste.
    6. Scatter with the pistachios and the remaining herbs, with yoghurt alongside.

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