Smoky Freekeh Pilaf with Chicken Thighs & Zucchini

Ingredients

• 12 oz Chicken Thighs, in bite-sized pieces
• 1 cup cracked freekeh, rinsed
• 2 cups Zucchini, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tsp ground allspice
• ½ tsp cinnamon
• 2½ cups stock
• 3 tbsp olive oil
• ¼ cup toasted pine nuts or almonds
• Handful mint and parsley, chopped
• Salt and black pepper

Method

1. Brown the Chicken Thighs in 2 tbsp of the oil over medium-high until well colored, 5 minutes, and set aside. It finishes in the pot with the grain.
2. Cook the onion in the remaining oil until soft, then the garlic, allspice, and cinnamon for a minute until the kitchen smells like a spice souk.
3. Stir in the freekeh and toast 2 minutes so every grain is coated. Add the stock, season, and bring to a boil, then reduce to the barest simmer.
4. Nest the Chicken Thighs back in, cover, and cook 25 minutes. Scatter the Zucchini over the surface for the final 10 minutes so it steams rather than boils.
5. Rest off the heat 10 minutes, still covered, then fork through. Top with the nuts and herbs and a last drizzle of olive oil.