Spiced Chicken & Garlic Lentil Freekeh
with Cucumber Yoghurt
- Celery
- Almond
- Milk
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
Ingredients
1
Brown Onion
1 sachet
Vegetable Stock Powder
(Contains: Celery)
1 sachet
Ras El Hanout
1 packet
Roasted Almonds
(Contains: Almond May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
2
Garlic
1 packet
Baby Spinach Leaves
1 packet
Greek-Style Yoghurt
(Contains: Milk)
1 packet
Lentils
330 g
Chicken Tenderloins
2
Tomato
1
Cucumber
1 packet
Freekeh
1
Beetroot
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic (or use a garlic press). Rinse the freekeh. Heat a drizzle of olive oil in a medium saucepan over medium-high heat. Add the freekeh and garlic and toast until fragrant, 2 minutes. Add the water. Bring to the boil then cook over a medium-high heat until tender, 30-35 minutes. TIP: Add a splash of water if the freekeh looks dry. TIP: The freekeh is ready when it has softened but still retains some bite. Drain and return to the saucepan. Stir crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and a pinch of pepper through the freekeh.
While the freekeh is cooking, slice the brown onion into 2cm wedges. Cut the beetroot (unpeeled) into 1cm cubes. Place the onion and beetroot on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until tender, 20-25 minutes. TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when it can be easily pierced with a fork.
While the veggies are roasting, finely chop the cucumber. In a small bowl mix the cucumber and Greek yoghurt. Season to taste. Roughly chop the tomatoes. Place the tomatoes in a bowl. Drizzle with olive oil and season to taste. Toss to combine. Drain and rinse the lentils (see ingredients list). Roughly chop the baby spinach leaves. Roughly chop the roasted almonds.
Chop the chicken tenderloins into bite sized pieces and place in a bowl with the ras el hanout and the salt. Drizzle with olive oil, season generously with pepper and toss to coat. Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the chicken and cook until browned and cooked through, 5-6 minutes. Add the honey and toss to coat, 1-2 minutes. TIP: The chicken will char a little in the pan, this adds to the smokey flavour!
Stir the roasted beetroot, onion, lentils and spinach through the garlic freekeh.
Divide the lentils and freekeh between bowls. Top with the spiced chicken, tomatoes and cucumber yoghurt. Sprinkle over the almonds.
