So good it deserves an encore!
Lemony freshness seems to pop out
of this photo. All the family loved my version of a delicious Donna Hay recipe.
Freekah is roasted green wheat grains which give a rich nutty flavour that
works so well with the chicken and kale. The plumped up lemony currants
give it zing whilst the nuts add crunch and the fetta rounds it out with creamy
saltiness.
Perfect served warm for a family
dinner but equally satisfying as leftovers the next day with a green salad.
Serves 5 -6
Preparation 10
minutes
Cook
50 minutes (of which 40 minutes is
simmering time)
Ingredients
2 tablespoons Australian olive oil
2 brown onions, finely chopped
2 garlic cloves, crushed
1 red chilli finely sliced
(optional – to your taste)
1 cup freekah – rinsed well then
drained
2 cups (500 ml) Chicken
Stock (Salt reduced)
2 chicken breast fillets –
skinless. (250 gm). Cut into bite size slices
¼ cup pistachios – roughly chopped
¼ cup dried currants – soaked in
a dash of lemon juice to plump up
½ bunch of kale. Removed from tough
stem and roughly chopped
1 tablespoon grated lemon zest
200 gram fetta – crumbled
Pepper and salt – if
needed. To your taste.
½ cup mint leaves
¼ cup dill sprigs
Method
Heat a dash of oil in a large
frypan. (use one that has a lid for later).
Add the sliced chicken and
quickly brown until almost cooked. Remove from pan and place in a bowl.
Cover with alfoil and keep warm. Chicken will be returned to pan towards
ending of cooking.
Add onion to the pan. Stir
until softened slightly then add the garlic.
Add freekah, stock and
chilli. Stir and bring to boil.
Cover pan with lid and reduce
heat and then simmer for 40 minutes. Check and stir if needed.
If it is drying out too quickly, reduce
heat slightly and add a little water.
Taste a little of the freekah to
check it is cooked and not hard. Adjust cooking time if needed.
Return the chicken to the pan and
then stir through the kale.
Continue simmering the covered
pan for another 5 minutes.
Stir through the nuts, currants,
zest and fetta.
Taste and add pepper and salt as
needed.
Top with mint and dill.
Serve.
Enjoy! Colleen
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