Savory Herbed Baked Chicken with Root Vegetables and Freekeh
- Yield: 4 servings
Need a fool-proof recipe? Just throw everything in the pot, cover it, and toss it in the oven and you’re good to go.
- 1 8-ounce package of cracked freekeh (1 cup) (Rosemary Sage Freekeh or Original variety)
- 2 1/2cups chicken or vegetable broth
- 2-3 chicken breasts, skinless, boneless, cut into cubes
- 4-6 carrots, cut in half
- 2-4 parsnips, cut in half
- 1medium onion, cut in wedges
- 6 garlic cloves, peeled, whole
- 1cup prunes, pitted (about 15)
- 1tablespoon olive oil
- fresh or dried rosemary, thyme, salt, and pepper to taste
- Add all ingredients to a large, oven-proof pot. If you’re using fresh herbs, just toss them, stem and all, right into the pot.
- Cover and place in oven for about an hour. After an hour, reduce temperature to 350° and cook until the parsnips are tender.
- Give a light stir and make sure that the chicken remains covered with freekeh and any remaining liquid. Cook another 20-30 minutes.
- If you like to have your veggies browned, you can remove the lid the last 10 minutes of cooking time. Just don’t let the ingredients get too dry!
- option: Rutabega is another fine overlooked root vegetable that’s yummy in this recipe! Plus its just got a great name, right? In some parts of the world they’re called “swede,” “neep” and “snaggers!” You can find them in your produce section near the turnips. Make sure to peel them as they often are coated with a food-grade wax that needs to be removed prior to cooking.
Reprinted with permission from 30 Ways to Freekeh! cookbook. Photo credit: Freekeh Foods.