200°C · 15-30 minAllergens
Gluten
Lactose
Sesamzaad
Sulfiet
MosterdPersian Chicken
This dish comes from one of my favourite cuisines: Persian cuisine! It features tender chicken thigh fillet (Beter Leven 2 stars) marinated in pomegranate molasses and za'atar. Served with carrot hummus and a rich warm salad with roasted vegetables and freekeh. Freekeh is a young green wheat variety from the Middle East. It is harvested while still unripe and roasted on-site, giving this grain a smoky and nutty flavour. Definitely worth a try :)
Chicken thigh fillet (Beter Leven 2 stars), aubergine, carrot, yellow beetroot, cherry vine tomatoes, garlic, sweet potato, lemon, fresh dill, mint, parsley, preserved lemon, Kalamata olives, chickpeas, smoked paprika, cumin seeds, sumac, vadouvan (cumin, fenugreek, lentils, mustard seeds, curry leaves, garlic, turmeric, grape seed oil), za'atar (sesame, oregano, mint, sumac, turmeric, salt), homemade colombo masala (fenugreek, mustard seeds, coriander seeds, cumin seeds, black pepper, turmeric, cloves), raisins, yoghurt, freekeh (green wheat), pearl barley, pomegranate molasses, tahini (sesame paste), tomato purée, pepper and salt, sunflower oil.
Allergens: gluten, koemelk, lactose, mosterd, sesamzaad, sulfiet.
Microwave
Heat the chicken with the freekeh salad loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the carrot hummus (cold).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the chicken with the freekeh salad covered with aluminium foil or an oven-safe dish for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Serve with the carrot hummus (cold). Disposable containers cannot be used in the oven, transfer to an oven dish.