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Chicken Freekeh Skillet with Warm Feta-Lemon Relish
The relish also gets a brazen hit of citrus from chopped lemon sections, which offer tart, juicy bursts that are way more forward than lemon juice would be. The effect is an unsubtle finishing touch that balances out the nutty grains and meaty chicken.
INGREDIENTS
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4 (5- to 6-ounce) boneless, skinless chicken thighs
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1 1/2 teaspoons kosher salt, divided
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1 teaspoon freshly ground black pepper, divided
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2 tablespoons extra-virgin olive oil
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2 cups chopped yellow onion
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4 garlic cloves, minced
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1 cup uncooked cracked freekeh
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3/4 teaspoon ground coriander
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1 1/2 cups unsalted chicken stock
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3/4 cup golden raisins
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1 lemon, preferably seedless
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1 tablespoon chopped fresh oregano
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1 lemon, preferably seedless
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1/4 cup extra-virgin olive oil
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1/4 to 3/8 teaspoon crushed red pepper
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1 large garlic clove, thinly sliced
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2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
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1 teaspoon finely chopped fresh oregano
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3 ounces firm, dry feta cheese, crumbled
Chicken
Relish
INSTRUCTIONS
Make the chicken
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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).
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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.
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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.
Make the relish
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Zest lemon to equal 1/2 teaspoon zest. Peel lemon, removing all white pith. Cut between membranes to remove lemon sections; discard membranes. Chop lemon sections.
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Combine oil, crushed red pepper, and garlic in a small skillet. Cook over medium-low until garlic is just golden brown, about 3 minutes. Remove from heat, and stir in parsley, oregano, and lemon zest. Add feta and chopped lemon, and stir gently to combine. Let stand cheese is warm and softened but not melted, about 2 minutes. Serve relish over chicken and freekeh. Garnish with parsley, if desired.
