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Moroccan Chicken

I hear you are having some lovely weather over there so try this flavoursome light dish for those summer nights. Moroccan chicken with savoury Freekeh, served with our Chardonnay Viogner delicious!

8 chicken thighs fat removed, and cut into halves.
Half a cup of crushedpistachio nuts
350g of wholegrain freekeh
2 cups of chicken stock
1 diced red onion
1 diced carrot
1 red capsicum
2 cloves of garlic
½ a cup of feta cheese
Parsley and coriander

Spice Paste
1 brown onion chopped
1/4 cup fresh parsley
1/4 cup fresh coriander
Lemon juice from 1 lemon
2 garlic cloves
2 teaspoons cumin
1 teaspoon turmeric
1/2 teaspoon pepper

To start with you need to make the spice paste, so put all the ingredients listed above into a food processor and process until finely chopped. If you would like to add a little kick to the spice paste you can add as much or as little fresh chilli as you like.

Place the chicken in a large glass or ceramic bowl. Then add the spice paste and rub over the chicken to evenly coat. Cover with cling film and place in the fridge for a minimum of 1 hour to develop the flavours.

Once the chicken has marinated place into an oiled grease proof dish and cook in the oven on 180c until cooked. Half way through, toss half a cup of slightly crushed pistachio nuts, this will crisp up and coat the chicken.

Serve with the following;
350g of wholegrain Freekeh cooked in 2 cups of chicken stock, until puffed and tender. Separately fry up 1 diced red onion, 1 diced carrot, 1 red capsicum, and 2 cloves of garlic.

When the freekeh is cooked add the vegetables plus 1/2 a cup of chopped Parsley and 1 cup of diced coriander. Squeeze some lemon juice over and toss through 1/2 cup of feta cheese. Serve the freekeh up on the plates with the chicken on top and make sure you pour any of the chicken juices over it. Garnish with more coriander and chilli if required.