Roasted Chicken Legs with Freekeh GrainCourse: Chicken Recipes, Main Food Recipes
1 cup freekeh, washed and soaked in water for 10 minutes and drained
2 cups water
1 Yellow onion, diced
1/4 Tsp ground cinnamon
1/4 Tsp fine ground black pepper
1/4 Tsp cumin
1 Tsp allspice
1/4 cup olive oil
2 Whole chicken legs, bone-in, skin on
2 Tbsp olive oil
1 Tbsp Worcestershire sauce
1/2 Tsp paprika
1/4 ground cinnamon
Pinch of ground cloves
1/8 Tsp black pepper
- Preheat the oven to 450°Fahrenheit. Add chicken, 2 tbsp olive oil, Worcestershire sauce, paprika, cinnamon, cloves, black pepper, and salt in a large bowl. Combine well. Arrange chicken on a baking sheet lined with parchment paper in a single layer and bake for 45 minutes uncovered or until fully cooked and a thermometer inserted reads 175° Fahrenheit.
- Meanwhile, in a medium casserole, heat 1/4 cup olive oil. Add onions and saute for 3 minutes or until tender. Add drained freekeh grain, cinnamon, cumin, allspice, ground cloves, salt, pepper and water. Bring it to a boil, then reduce heat to low and cook for 20 minutes until the freekeh soaks up the water and is tender. Turn off the heat and keep the saucepan on the hot burner for 10 minutes to allow it to rest.
- Fluff freekeh with a fork and place in a serving plate, top with roasted chicken and serve with salad or tzatziki sauce.