For a succulent Middle-Eastern dinner, full of wholesome flavour, this chargrilled herb chicken with freekeh and peach salad is perfect. A blend of savoury and sweet flavour, this is a great light and summery recipe.
Ingredients
8 Lilydale Free Range Chicken Thigh Fillets, fat trimmed, halved
1 cup (185gm) freekeh
2 tblsp parsley leaves, finely chopped + extra leaves, to serve
2 tblsp chives, finely chopped
2 tblsp mint, finely chopped
4 tblsp olive oil
1 small avocado, chopped
2 peaches, cut into wedges
250gm tomato medley, halved
1 bunch watercress, leaves picked
80gm goat's cheese, crumbled
2 tblsp pistachios, toasted, roughly chopped
1 tblsp balsamic vinegar
Method
Cook freekeh according to packet directions. Rinse under cold water and drain
Meanwhile, preheat a barbecue or chargrill pan over medium-high heat. In a small bowl, combine herbs and 2 tblsp olive oil. Season with salt and pepper
Place chicken thighs in a large snap lock bag or shallow glass dish and cover with herb oil. Rub to coat
Cook chicken for 3 to 4 minutes each side, or until browned and cooked through. Set chicken aside on a plate covered with foil to rest
In a large bowl, combine freekeh, avocado, peaches, tomatoes and watercress. Sprinkle with goat's cheese, pistachios and parsley leaves. Drizzle with remaining oil and balsamic vinegar. Season. Serve freekeh salad with chicken
