Freekeh with chilli-fried chicken, cumin and coriander-roast winter vegetables, tahini dressing
A healthy, earthy, Middle Eastern-inspiredensemble. I do make it with leftovers (it makes a little go a long way) but youcan also cook chicken especially for it – use skinless boneless thighs – asit’s a good party or lunch dish. Offer a bowl of yogurt flavoured with garlicon the side, and shreds of preserved lemon skin as well, as it’s goodcontrasted with sharp, bright flavours.
Ingrediënten
FOR THE DRESSING
- 200 ml 7fl oz tahini
- 5 tbsp extra virgin olive oil
- juice of ½ lemon or to taste
- salt and pepper
- 2 tsp sherry vinegar
- 2 garlic cloves crushed
FOR THE DISH
- 1 medium cauliflower
- ½ tbsp coriander seeds toasted and crushed
- ¼ tsp chilli flakes
- extra virgin olive oil
- 8 –12 slim carrots
- 2 tsp cumin seeds
- finely grated zest of 1 orange plus 2 tbsp orange juice
- 200 g 7oz freekeh
- juice of ½ lemon
- 1 tbsp olive oil
- 1 large onion finely sliced
- 300 g 10½oz cooked chicken, torn into pieces
- 2 tbsp roughly chopped coriander leaves
- 2 tbsp roughly chopped flat-leaf parsley leaves
- about ¼ tsp sumac
Instructies
- Preheat the oven to 180°C/350°F/gas mark 4.
- To make the dressing, just whisk all the ingredients together in a jug, using a fork, with 75ml (2½fl oz) of warm water.
- Different brands of tahini vary in thickness, so you may need to add more water accordingly, then adjust the seasoning (and that means lemon juice as well as salt and pepper) to taste.
- Just as with a vinaigrette, you have to taste a tahini dressing as you go along to make sure you’re happy with it.
- Break the cauliflower into florets and put them into a roasting tin.
- Sprinkle with the crushed coriander seeds, chilli flakes, salt and pepper.
- Drizzle with 2 tbsp of virgin oil and turn the cauliflower over with your hands to make sure it all gets coated.
- Wash the carrots thoroughly.
- If they’re young and I’ve been able to clean them well, I tend not to peel them.
- Put these into another small roasting tin and add the cumin seeds, 1 tbsp more virgin oil, seasoning and the orange zest and juice.
- Toss with your hands to mix.
- Put the vegetables in the hot oven and cook for 30 minutes, turning them halfway through.
- Meanwhile, cook the freekeh.
- Put it into a saucepan and cover with water.
- Bring to the boil, then reduce the heat and cook for 20–25 minutes, or until tender.
- Drain and toss with seasoning, 4 tbsp of virgin oil and the lemon juice.
- Heat the 1 tbsp of regular oil in a frying pan and sauté the onion until golden brown.
- Add the chicken and cook until it is thoroughly hot.
- Season.
- Toss the freekeh with the chicken, onions, herbs and the roasted vegetables, being really careful not to break up the vegetables.
- Serve on a heated platter or broad shallow bowl.
- Drizzle the tahini dressing over the top (offer the rest in a bowl) and sprinkle on the sumac.
- Serve immediately.
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