Charred Herb Chicken with Tomato-Walnut Freekeh Pilaf

Ingredients

• bone-in chicken thighs6
• plain yogurt1 cup
• garlic, grated4 cloves
• smoked paprika1 teaspoon
• ground coriander1 teaspoon
• lemon juice2 tablespoons
• olive oil3 tablespoons
• freekeh1 1/2 cups
• tomato, diced2
• walnuts, chopped1/2 cup
• cilantro and parsley, chopped1 cup total
• chicken stock3 cups

Method

1. 1Mix yogurt, garlic, smoked paprika, coriander, lemon juice, 2 tablespoons olive oil, salt, and pepper in a bowl.
2. 2Coat the chicken thighs in the mixture and marinate for at least 20 minutes while you prepare the pilaf.
3. 3Heat the remaining olive oil in a wide pot and toast the freekeh for 2 minutes.
4. 4Add the diced tomato and chicken stock, then simmer until the freekeh is nearly tender, about 20 to 25 minutes.
5. 5Stir in the walnuts and half of the herbs, then keep the pilaf covered off heat.
6. 6Arrange the chicken on a hot grill pan or under a broiler until charred and cooked through, turning once for deep color.
7. 7Spoon the pilaf onto a platter, top with the chicken, and scatter the remaining herbs over everything.

Tips

• For the best texture, let the chicken sit briefly after marinating so the yogurt clings evenly.
• If the freekeh looks dry before finishing, add a splash more stock.
• A final squeeze of lemon right before serving lifts the whole dish.

Nutrition