Instructions

1. 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.

   
   

2. 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.

   
   

3. 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).

   
   

4. 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.

   
   

5. 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.

   
   

6. 6

   Garnish the traybake with the extra herbs; serve with the salad and pomegranate seeds.

   
   

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

Serves 4

Total time required 1 hr

• Preparation time: 20 mins
• Cooking time: 40 mins