Preserved lemon roast chicken with freekeh salad

Preserved lemon roast chicken with freekeh salad

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 15 mins Cook: 1 hr, 35 mins

Easy

Serves 4

A main course bursting with fresh flavours, citrussy chicken with mint, radish and spring onion-spiked grains - a new way to serve your roast

Nutrition and extra info

Nutrition: per serving

  • kcal673
  • fat38g
  • saturates12g
  • carbs39g
  • sugars2g
  • fibre6g
  • protein41g
  • salt0.5g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 50g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 4 slices of preserved lemon (25g/1oz) lemon, pith and flesh removed, skin finely chopped
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 garlic clove, finely chopped
  • 1 chicken (about 1kg/ 2lb 4oz)
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 2 bay leaves
  • 2 thyme sprigs
  • 3 tarragon sprigs
    Tarragon

    Tarragon

    ta-ra-gon

    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

For the salad

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 200g freekeh, thoroughly rinsed under a cold tap for a few mins
    Freekeh

    Freekeh

    free-kuh

    Freekeh is a green grain made from young durum wheat which is roasted or smoked then polished to…

  • 1 bay leaf
  • ½ small pack of mint
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • ½ small pack of basil
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • ½ small pack of flat-leaf parsley
  • 200g podded broad beans, blanched and peeled
  • 4 spring onions, sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 150g pack rainbow radishes, halved (smaller ones left whole)
    Radish

    Radish

    rad-ish

    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • 3 tbsp extra virgin olive oil
  • juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  1. Heat oven to 180C/160C fan/gas 4. In a bowl or food processor, combine the butter, preserved lemon and garlic to make a flavoured butter.

  2. Pat the chicken with kitchen paper, then fill the cavity with the bay, thyme, tarragon and flavoured butter, saving a little to spread over the thighs and breast. Season and roast in the oven for about 1 hr, basting every 20 mins or so with the preserved lemon butter and juices. It is cooked when the leg is wobbly when pulled from the body, and the juices run clear. Remove from the oven and leave to rest while you make the salad.

  3. Heat the olive oil in a high-sided frying pan or saucepan. Toast the freekeh for a few mins with the bay leaf. Cover with water, bring to the boil and skim off any scum. Simmer for 25-30 mins until cooked but still with a little bite. Rinse the freekeh under cold water, then drain and mix it with the herbs, broad beans, spring onions and radishes. Season and dress with olive oil, lemon juice and the juices from the bird poured over.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
lizleicester
20th Oct, 2016
5.05
This is so delicious and tasty. I didn't have any freekah so used pearl barley instead and everybody loved it...
maggiebleksley
6th Mar, 2016
What is freekeh?
maggiebleksley
6th Mar, 2016
What is freekeh?
goodfoodteam's picture
goodfoodteam
28th Apr, 2016
This is an ancient grain used in the Middle East, but becoming popular here due to its nutritional value. It is picked when very young and moist then sun-dried and set on fire under controlled conditions so that it roasts the grain without burning it (due to its high water content). It is then rubbed and the grain cracked.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.