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chicken freekeh skillet with warm feta lemon relish

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Chicken Freekeh Skillet with Warm Feta Lemon Relish

Serve a filling and satisfying whole-grain skillet with bright pops of fresh citrus in 35 minutes.

Ingredients:

  • 4 (5- to 6-ounce) boneless, skinless chicken thighs
  • 1 1/2 teaspoons kosher salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 2 tablespoons extra-virgin olive oil
  • 2 cups chopped yellow onion
  • 4 garlic cloves, minced
  • 1 cup uncooked cracked freekeh
  • 3/4 teaspoon ground coriander
  • 1 1/2 cups unsalted chicken stock
  • 3/4 cup golden raisins
  • 1 lemon, preferably seedless
  • 1 tablespoon chopped fresh oregano
  • 1 lemon, preferably seedless
  • 1/4 cup extra-virgin olive oil
  • 1/4 to 3/8 teaspoon crushed red pepper
  • 1 large garlic clove, thinly sliced
  • 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
  • 1 teaspoon finely chopped fresh oregano
  • 3 ounces firm, dry feta cheese, crumbled

Direction

  1. Heat a large skillet over medium-high. Sprinkle chicken evenly with 1 teaspoon salt and 1/2 teaspoon black pepper. Add oil to pan; swirl to coat. Add chicken, smooth side down. Cook until nicely browned, 5 to 6 minutes. Flip chicken, and cook 2 minutes. Remove chicken from pan (chicken will not be done).
  2. Add onion and garlic to pan; cook, stirring often, until browned, 6 to 7 minutes. Add freekah and coriander; cook, stirring constantly, 45 seconds. Add chicken stock, scraping pan to loosen browned bits. Stir in raisins, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon black pepper. Bring to a boil; reduce heat to low, cover, and simmer 10 minutes.
  3. Zest lemon to equal 1 teaspoon zest. Cut lemon crosswise into 8 thin slices. Uncover pan, and stir zest and oregano into freekeh mixture. Nestle chicken into freekeh, and top each piece of chicken with 2 lemon slices. Cover pan, and cook on low until liquid is absorbed and freekeh is done, 5 to 6 minutes.Q

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