Stewed Freekeh & Chicken W/Asparagus & Lemon Oil

app.ckbk.com

Chicken leg quarters are an entire quarter of the bird—thigh and drumstick still attached. They feel somewhat decadent because of their size and the volume of skin that gets crispy when finished in the oven. With this volume of meat, I tend to have leftovers. Simply pick the meat from the bone, discarding any remaining skin, and then add the meat to the stew for ease of reheating. Stewed freekeh can be done in the oven or on the stovetop, depending on your day—just note that cooking in the oven will take a bit longer because the heat is indirect versus the direct heat of a burner. Note: Opt for the thicker asparagus stalks; they’re easier to shave thinly. Chicken leg quarters are an entire quarter of the bird-thigh and drumstick still attached. They feel somewhat decadent because of their size and the volume of skin that gets crispy when finished in the oven. With this volume of meat, I tend to have leftovers. Simply pick the meat from the bone, discarding any remaining skin, and then add the meat to the stew for ease of reheating. Stewed freekeh can be done in the oven or on the stovetop, depending on your day-just note that cooking in the oven will take a bit longer because the heat is indirect versus the direct heat of a burner. Note: Opt for the thicker asparagus stalks; they’re easier to shave thinly.

Neutral oil

4 chicken leg quarters (2 lb [900 g])

Salt

1 cup [150 g] freekeh

½ cup [125 ml] white wine or hard cider

1 onion (about 8 oz [225 g]), thinly sliced

5 garlic cloves, minced

1 lemon, cut into small chunks (seeds removed, ideally)

8 oz [225 g] asparagus

¼ cup [60 ml] Coriander Lemon Oil

Parsley, chopped, for garnish (optional)

Directions at app.ckbk.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer