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Chermoula Chicken and Caramelised Carrots with Freekeh and Peas

Chermoula Chicken and Caramelised Carrots with Freekeh and Peas

Brought to you by: OcadoLife
African & Caribbean
    4 serving
5.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

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.
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Ingredients

  • 300g baby carrots
  • 1 red onion, cut into eighths
  • 1 tsp honey, plus extra to drizzle
  • 3½ tbsp olive oil, plus extra for frying
  • 4 chicken legs
  • 200g wholegrain freekeh, rinsed
  • 200g fresh shelled peas
  • 250ml chicken stock
  • 1 baby leaf salad
  • 1 handful of pomegranate seeds
  • 25g fresh coriander, plus extra to garnish
  • 25g flat-leaf parsley, plus extra to garnish
  • 4 large garlic cloves
  • 1 red chilli, roughly chopped
  • 1 tbsp ground cumin
  • 1 tbsp sweet smoked paprika
  • 3 tbsp extra virgin olive oil
  • 2 tbsp lime juice
  • 1 tbsp 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.

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