Serves 4 Freekeh Pilaf: 2 medium onions, thinly sliced 25g butter 1 tbsp olive oil, plus extra to finish 1 cup cracked grain freekeh 1/4 tsp ground cinnamon 1/4 tsp ground allspice 500ml good-quality veg or chicken stock (I use Nomu chicken stock) 100g Greek yoghurt 1 1/2 tsp lemon juice 1/2 garlic clove, crushed 10g parsley, finely chopped, plus extra to garnish 10g mint, finely chopped 10g coriander, finely chopped 2 tbsp pine nuts, toasted and roughly broken (or toasted almond slivers as a cheaper alternative) salt and black pepper pomegranate pips to garnish
Chicken: 4 chicken breasts, scored and marinated in 2 tablespoons Moroccan rub 2cm ginger, grated juice of half a lemon oil salt & pepper
Place the onions, butter and olive oil in a large heavy-based pot and sauté on medium heat, stirring occasionally, for 15–20 minutes. or until the onion is soft and brown. Add the freekeh and spices to the onions, followed by the stock and some salt and pepper. Stir well. Bring to the boil, then cover, reduce the heat to a bare minimum and leave to simmer for 15 minutes. Remove the pan from the heat and leave it covered for 5 minutes. Finally, remove the lid and leave the pilaf to cool down a little, about another 5 minutes. While the freekeh pilaf is resting, before adding the final seasoning, warm oil in a pan. Rub the chicken in the spices, then fry the breasts for a few minutes a side until cooked, but still succulent. Mix the yoghurt with the lemon juice, garlic and some salt. Stir the herbs into the warm (not hot) pilaf. Taste and adjust the seasoning. Spoon onto serving dishes and top each portion with a generous dollop of yoghurt. Sprinkle with pine nuts and parsley and finish with a trickle of olive oil and pomegrante pips, if available. Serve with sliced, spicy chicken. Garnish with fresh coriander.