A quick and easy chicken freekeh salad with crunchy cucumber, juicy pomegranate jewels, creamy feta and fresh mint.
Serves 4. Use the scaling buttons below to double or triple the quantity.
- 4 chicken thighs - fat removed and cut into bite-sized chunks
- Sea or kosher salt
- Ground black pepper
- 2 tbsp ground coriander
- 1 tbsp olive, groundnut or canola oil
- 500g (or 14oz) cooled cooked freekeh - (approx 200g or 7oz) uncooked freekeh (note 1)
- 8 tbsp pomegranate seeds
- 1/2 cucumber - seeds removed and cut into small squares (Note 2)
- 200g (or 7oz) feta - crumbled
- 4 tbsp pistachio nuts
- 4 tbsp roughly chopped fresh mint
- 4 tbsp lemon juice (1.5 lemons approx)
- 4 tbsp olive oil
- 1/2 tsp ground coriander
- 1/2 tsp garlic granules
- 2 tsp honey
- 1 tbsp white wine vinegar
- Season the chicken thighs with salt, black pepper and ground coriander.
- Place a medium sized frying pan on a medium to high heat and add the chicken thighs when the oil is hot. Cook for a few minutes until they begin to brown and are cooked through. (Note 3)
- Meanwhile, combine the dressing ingredients in a bowl or jug and set aside.
- Place the freekeh, pomegranate seeds, cucumber, feta and pistachio nuts in a large salad bowl.
- Add the cooked chicken when it is ready.
- Pour on the dressing, toss and serve on plates or in bowls when ready.
- You can use precooked freekeh if you wish. If using uncooked freekeh, cook according to packet instructions and allow to cool.
- Cut cucumber into 1cm or 1/2 inch squares
- Check the doneness of the chicken by cutting one of the larger pieces in half. If it is white and opaque the chicken is cooked, if you see any pink toss it back in the pan for a little longer.
- Category: Salad
- Method: stove-top
- Cuisine: Middle Eastern
Keywords: chicken freekeh salad