Crispy Chicken & Freekeh with Toasted Nuts
Roasted chicken thighs over nutty freekeh with a dollop of cooling yogurt and a scatter of toasted almonds and pine nuts. Middle Eastern comfort in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 685
- Protein
- 48g
Ingredients
- 4 thighs (about 1.5 lb) chicken thighs, bone-in and skin-on
- 1 cup freekeh
- 2 cups chicken broth
- ½ cup plain yogurt
- ¼ cup toasted almonds
- ¼ cup pine nuts
Instructions
- 1
Pat chicken thighs dry. Season generously with salt and pepper on both sides.
- 2
Heat olive oil in a large skillet over medium-high. Sear chicken skin-side down until golden, about 5 minutes. Flip and cook 3 minutes more.
- 3
Remove chicken to a plate. Add freekeh to the same skillet, stir for 1 minute until fragrant.
- 4
Pour in broth, nestle chicken back on top, and bring to a simmer. Cover and cook until freekeh is tender and chicken is cooked through, about 12 minutes.
- 5
Divide freekeh and chicken between bowls. Top each with a dollop of yogurt and scatter almonds and pine nuts over the top.
Tools you’ll need
- large skillet with lid (12-inch)
- tongs
- wooden spoon
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