Ingredients
Chicken
- 4 chicken thighs (fat removed and cut into bite-sized chunks)
- Sea or kosher salt, to taste
- Ground black pepper, to taste
- ½ tsp ground coriander
- 1 tbsp olive oil
Salad
- 14 oz cooked freekeh (room temperature)
- 8 tbsp pomegranate seeds
- ½ cucumber (seeds removed and cut into small squares)
- 7 oz feta cheese (crumbled)
- 4 tbsp pistachio nuts
- 4 tbsp fresh mint (roughly chopped)
Dressing
- 4 tbsp lemon juice
- 4 tbsp olive oil
- ½ tsp garlic granules
- 2 tsp honey
- 1 tbsp white wine vinegar
Instructions
- Season Chicken: Season the chicken thighs evenly with sea or kosher salt, ground black pepper, and ground coriander to infuse flavor.
- Cook Chicken: Heat 1 tablespoon olive oil in a medium-sized frying pan over medium to high heat. Add the seasoned chicken pieces and cook for several minutes, stirring occasionally, until they are browned on the outside and cooked through completely.
- Prepare Dressing: While the chicken cooks, combine lemon juice, olive oil, garlic granules, honey, and white wine vinegar in a bowl or jug. Whisk or stir well and set aside to let the flavors meld.
- Assemble Salad Base: In a large salad bowl, add the cooked room-temperature freekeh, pomegranate seeds, diced cucumber, crumbled feta, pistachio nuts, and roughly chopped fresh mint.
- Add Chicken: Once cooked, add the warm chicken pieces to the salad bowl with the other ingredients.
- Toss and Serve: Pour the prepared dressing over the salad components and toss gently but thoroughly to combine all flavors. Serve immediately on plates or in bowls.
Notes
- For a crisp texture, remove the cucumber seeds before dicing.
- Ensure the chicken is cooked thoroughly but not overcooked to retain juiciness.
- Cooked freekeh should be at room temperature to avoid wilting the salad ingredients when mixed.
- The salad can be served slightly warm or at room temperature depending on preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Frying
- Cuisine: Middle Eastern
- Diet: Gluten Free
