Immunity-Friendly Green Chilli Chicken Thighs

Nutrition per serve

Ingredients

• 2pcs jalapeno chilly
• 1clove garlic
• 1bunch coriander
• 1pcs onion
• 1pcs carrot
• 300g free-range chicken thigh fillets
• 1pcs chicken-style stock cubes
• 125g freekeh
• 1pcs lemon
• 130g natural yoghurt
• 100g baby spinach leaves
• 250ml (1 cup) boiling water
• 15ml extra virgin olive oil

Method

1. Step 1 — Make chilli paste
   Coarsely chop the jalapenos, removing the seeds if less heat is desired (for less heat, use 1 chilli in the paste, then slice the other and serve at the table). Coarsely chop the garlic. Coarsely chop the coriander, including the stems. Blend the jalapeno, garlic, coriander and 1 tbs water with a stick blender until almost smooth.
2. Step 2 — Prep ingredients
   Finely chop the onion. Quarter the carrot lengthwise and thinly slice. Cut the chicken into 2cm chunks. Crumble the stock cubes into a heatproof jug, add 250ml (1 cup) boiling water and stir to dissolve.
3. Step 3 — Start cooking
   Heat 1 tbs extra virgin olive oil in a medium saucepan over high heat. Add the chicken, season with salt and pepper and cook, turning occasionally, for 3 mins or until golden. Remove the chicken from the pan, leaving the flavoured oil in the pan. Reduce the heat to medium, add the onion and carrot to the pan and cook, stirring, for 3 mins or until starting to soften.
4. Step 4 — Add chicken and freekeh
   Add the chicken and any resting juices to the onion mixture. Stir in the chilli paste, stock and freekeh and bring to a simmer. Reduce the heat to medium-low, cover and cook for 25 mins or until the liquid is absorbed and the freekeh is tender (stir in a few tablespoons of water if the mixture becomes too dry towards the end of the cooking time).
5. Step 5 — Make lemon yoghurt
   Meanwhile, juice half the lemon. Cut the remaining lemon into wedges. Combine the yoghurt and 2 tsp lemon juice* in a bowl. Taste, then season with salt and pepper.
6. Step 6 — Get ready to serve
   Remove the freekeh and chicken mixture from the heat, add the spinach and stand, covered, for 5 mins or until the spinach is wilted. Stir the spinach into the freekeh. Taste, then season with salt and pepper. Divide the freekeh and chicken mixture among plates. Serve with the lemon yoghurt and lemon wedges.

Allergens

Gluten, Wheat, Milk