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Roasted Chicken Thighs with Freekeh and an Olive and Preserved Lemon Salsa
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
  • 300g of freekeh
  • 750ml of chicken stock
  • 1 dash of vegetable oil, for cooking
  • subheading: OLIVE AND PRESERVED LEMON SALSA:
  • 1 preserved lemon , rind very finely chopped
  • 50g of olives
  • 150g of feta , crumbled
  • 1 handful of bunch of parsley , finely chopped
  • 1 tsp honey
  • 1 tsp chilli flakes
  • 1 pinch of black pepper , to season
  • 175ml of Carapelli Extra Virgin Olive Oil
  • 1 pinch of salt , as needed
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