Chermoula Chicken and Caramelised Carrots with Freekeh and Peas
By OcadoLife
Published on 25 April 2022
A trusty traybake that can feed a crowd, this Chermoula Chicken and Caramelised Carrots with Freekeh and Peas, from food writer and natural chef Nena Foster, is packed with nutritious ingredients. Chermoula is a North African marinade of herbs and warm spices such as cumin and paprika, and here it creates a delicious crisp coating on the chicken. Roasting also really brings out the sweetness of the young carrots.Time and servings
1 hrTotal time
4Servings
20 minsPrep time
40 minsCooking time
Ingredients
- 300 g of baby carrots
- 1 red onion, cut into eighths
- 1 tsp of honey, plus extra to drizzle
- 3.5 tbsp of olive oil, plus extra for frying
- 4 chicken legs
- 200 g of wholegrain freekeh, rinsed
- 200 g of fresh shelled peas
- 250 ml of chicken stock
- 1 baby leaf salad
- 1 handful of of pomegranate seeds
- 25 g of fresh coriander, plus extra to garnish
- 25 g of flat-leaf parsley, plus extra to garnish
- 4 large garlic cloves
- 1 red chilli, roughly chopped
- 1 tbsp of ground cumin
- 1 tbsp of sweet smoked paprika
- 3 tbsp of extra virgin olive oil
- 2 tbsp of lime juice
- 1 tbsp of white wine vinegar
Method
Step 1
Preheat the oven to 220°C/200°C fan/gas 7. Put the carrots and onion in a large roasting tin, drizzle of honey and ½ tbsp olive oil. Season; toss to coat. Roast for 20-25 mins.Step 2
For the chermoula add the coriander, flat-leaf parsley, garlic, red chilli, ground cumin, sweet smoked paprika, 3 tbsp olive oil, lime juice, white wine vinegar, 1 tsp honey and 2 tsp salt to a small blender and blitz to a paste.Step 3
Heat a large frying pan and add a drizzle of oil. Brown the chicken for about 2 mins on each side. Remove and spread most of the chermoula all over them when cool enough (reserve 2tbsp).Step 4
Remove the carrots and onion to a plate. Put the freekeh, peas, stock and a pinch of salt into the roasting tin with the reserved chermoula and mix. Arrange the carrots and onions on the freekeh; top with the chicken. Cover with foil; cook for 20-25 mins.Step 5
Remove the foil and increase the temperature to 230°C/210°C fan/gas 8. Cook for 20 mins until the juices from the chicken run clear.Step 6
Garnish the traybake with the extra herbs; serve with the salad and pomegranate seeds.