Chicken by Catherine Phipps celebrates our favourite meat in more than 200 recipes. Be inspired whether you're looking for easy mid-week suppers, healthy lunches or fabulous dishes for entertaining and of course our beloved Sunday roast.
Divertimenti Knightsbridge, 227-229 Brompton Road, SW3 2EP
Chicken, Peach and Freekeh Salad with a Citrus and Pomegranate Molasses Dressing
Or ‘freekin’ chicken’ as my husband calls it. I don’t seem to be able to get enough of freekeh. It is my favourite grain, thanks to its smoky, nutty flavour and dense, chewy texture. And unlike brown rice and barley and various other grains – which make me feel as though what I’m eating is too worthy to be delicious – every mouthful is a joy.
For the freekeh:
25g unsalted butter
1 onion, finely chopped
2 garlic cloves, finely chopped
½ tsp ground allspice
2 tbsp finely chopped parsley stems
300ml chicken stock
sea salt and freshly ground black pepper
For the rest:
1 tbsp olive oil
500g skinless boneless chicken thighs,
cut into bite-sized pieces
juice of 1 lemon
juice of 1 orange
3 tbsp pomegranate molasses
watercress or other robust salad greens,
any coarse stalks removed
large handfuls of mint and parsley leaves
1 large ripe peach (or 2–3 of the flat sort),
peeled and cut into chunks
a few fresh or dried rose petals
Put the freekeh in a large bowl and cover generously with water. Leave for five minutes, then drain it well. Heat the butter in a heavy-based saucepan. Add the onion and garlic and sauté over a low heat for around fiveminutes, until softened. Add the allspice and parsley stems. Add the drained freekeh and stir for a couple of minutes until well coated with the buttery onions. Pour in the stock and season with salt and pepper. Bring to the boil, reduce the heat and cover. Simmer very gently until all the liquid is absorbed.
Remove from the heat and leave to steam with the lid on for a few minutes.
Meanwhile, cook the chicken. Heat the olive oil in a large frying pan. Add the chicken and brown quickly on all sides. Mix together the lemon juice, orange juice and pomegranate molasses and pour half of this mixture over the chicken. Continue to cook the chicken, stirring frequently, until it has taken on a sheen from the molasses and is cooked through. If it crisps up round the edges, all to the good.
Arrange the watercress on a large serving platter and cover with the freekeh, forking it up slightly. Add half the chicken, herbs and peach and gently fold into the freekeh.
Scatter the remaining ingredients on top with the rose petals and pour over the rest of the pomegranate molasses dressing. This is best served at room temperature.