Chermoula Chicken and Caramelised Carrots with Freekeh and Peas
Ingredients
300 g of baby carrots
1 red onion, cut into eighths
1 tsp of honey, plus extra to drizzle
3.5 tbsp of olive oil, plus extra for frying
4 chicken legs
200 g of wholegrain freekeh, rinsed
200 g of fresh shelled peas
250 ml of chicken stock
1 baby leaf salad
1 handful of of pomegranate seeds
25 g of fresh coriander, plus extra to garnish
25 g of flat-leaf parsley, plus extra to garnish
4 large garlic cloves
1 red chilli, roughly chopped
1 tbsp of ground cumin
1 tbsp of sweet smoked paprika
3 tbsp of extra virgin olive oil
2 tbsp of lime juice
1 tbsp of white wine vinegar
4 servings/ 1 chicken leg each
Calories~863 kcal
Protein~45 g
Carbs~65 g
Fat~48 g
Fiber~13 g
Sugar~14 g
Total recipe
Calories~3,450 kcal
Protein~180 g
Carbs~260 g
Fat~190 g
Fiber~50 g
Sugar~55 g
Method
Step 1
Preheat the oven to 220°C/200°C fan/gas 7. Put the carrots and onion in a large roasting tin, drizzle of honey and ½ tbsp olive oil. Season; toss to coat. Roast for 20-25 mins.
Step 2
For the chermoula add the coriander, flat-leaf parsley, garlic, red chilli, ground cumin, sweet smoked paprika, 3 tbsp olive oil, lime juice, white wine vinegar, 1 tsp honey and 2 tsp salt to a small blender and blitz to a paste.
Step 3
Heat a large frying pan and add a drizzle of oil. Brown the chicken for about 2 mins on each side. Remove and spread most of the chermoula all over them when cool enough (reserve 2tbsp).
Step 4
Remove the carrots and onion to a plate. Put the freekeh, peas, stock and a pinch of salt into the roasting tin with the reserved chermoula and mix. Arrange the carrots and onions on the freekeh; top with the chicken. Cover with foil; cook for 20-25 mins.
Step 5
Remove the foil and increase the temperature to 230°C/210°C fan/gas 8. Cook for 20 mins until the juices from the chicken run clear.
Step 6
Garnish the traybake with the extra herbs; serve with the salad and pomegranate seeds.
