Crispy Chicken Freekeh with Hummus & Feta
Roasted chicken thighs over nutty freekeh grain with creamy hummus, tangy feta, and toasted pine nuts. Warm, hearty, and ready in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 680
- Protein
- 42g
Ingredients
- 4 pieces (about 1.5 lbs) boneless, skin-on chicken thighs
- 1 cup freekeh (roasted green wheat)
- ½ cup hummus
- ½ cup crumbled feta cheese
- ¼ cup pine nuts
- 1 whole (halved) lemon
- ¼ cup (chopped) fresh mint or parsley
- 2 cups chicken or vegetable broth
Instructions
- 1
Pat chicken thighs dry. Season all over with salt and pepper.
- 2
Heat olive oil in a large skillet over medium-high until it shimmers. Sear chicken skin-side down 5 minutes until golden and crispy.
- 3
Flip chicken and sear another 3 minutes. Transfer to a plate.
- 4
In the same skillet, toast pine nuts 2 minutes over medium heat until fragrant. Remove and set aside.
- 5
Add freekeh to the skillet and stir for 1 minute. Pour in broth and return chicken thighs to the pan.
- 6
Bring to a simmer, cover, and cook 12 minutes until freekeh is tender and chicken is cooked through.
- 7
Dollop hummus into bowls. Divide freekeh and chicken between them. Top with feta, toasted pine nuts, and mint.
- 8
Squeeze lemon over everything. Serve warm.
Tools you’ll need
- 12-inch skillet with lid
- wooden spoon or spatula
- plate
- bowls
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