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Moroccan Chicken with Freekeh salad

Yields4 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins

Discover award-winning Chef Brett McGregor's delicious Moroccan Chicken and Freekeh salad topped off with a pomegranate dressing.

Moroccan Chicken and Freekeh salad with pomegranate dressing


400g / 14oz chicken thigh
20g / 0.7oz Moroccan seasoning
400g / 14oz freekeh, cooked as directed
60g / 2oz preserved lemons, flesh removed, skin sliced very thinly
30g / 1oz parsley, chopped
60g / 2oz creamy feta, broken into pieces
60g / 2oz kalamata olives
20mls / 0.6fl.oz fresh lemon juice, plus zest of 2
30g / 1oz coriander 30 pomegranates

For the dressing…
3 Tbsp honey
2 Tbsp red wine vinegar
1 Tbsp Dijon mustard
Salt and pepper to taste
2/3 cup Extra Virgin Olive oil


  1. For the dressing simply combine all ingredients in a jar and shake well. Set aside.
  2. Rub the chicken in the Moroccan spice and season with salt and pepper. Place onto a thick baking tray and bake for 25-30 minutes or until internal temp reaches 75°C / 170°F. Set aside to cool.
  3. In a bowl combine remaining ingredients and when cool add the drained, sliced chicken. Dress with dressing and serve.
Nutrition Facts

Servings 0

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