Berbere-Spiced Chicken Thighs with Freekeh Fennel Salad and Smoked Tomato Relish

Berbere-Spiced Chicken Thighs with Freekeh Fennel Salad and Smoked Tomato Relish

Ready in 30 minutes Serves 2-5
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, September 20, 2015.

Spiced chicken thighs with the super grain freekeh



  • 300g chicken thighs, cut in half
  • 2 teaspoons berbere spice


  • 3/4 cup freekeh
  • 1 fennel bulb, cut into quarters then finely sliced
  • 1/2 bag rocket leaves
  • 3 tablespoons sour cream
  • Juice of 1/2 a lemon


  • 1/2 red onion, finely sliced
  • 1 tomato, diced 1cm
  • 1/2 tablespoon sugar
  • 1 tablespoon red wine vinegar
  • 1 tablespoon water
  • 1/4 cup raisins
  • 1 tablespoon sweet chilli sauce
  • 1 teaspoon smoked chilli salt
  • 2 tablespoons sliced almonds, to serve


  1. a medium pot of salted water to the boil.
  2. Pat chicken dry with paper towels, place on a plate, drizzle with olive oil, rub with berbere spice and season with freshly ground black pepper.
  3. Cook freekeh in pot of boiling water for 12–15 minutes until soft but still has a little firmness to it. Drain and refresh under cold water.
  4. While freekeh cooks, combine all smoked spiced tomato relish ingredients in a small pot and bring to the boil, reduce heat to low to medium and simmer for about 12 minutes, stirring often.
  5. Heat a drizzle of olive oil in large fry-pan (preferably non-stick) on medium heat. Cook chicken thighs for 4–5 minutes each side until golden brown and cooked through. Remove from pan, cover with foil to rest for 2–3 minutes then slice into 2–3 pieces.
  6. In a large bowl, combine freekeh, fennel, rocket, sour cream and lemon juice. Drizzle with olive oil, season with salt and pepper and stir to combine.
  7. Divide freekeh fennel salad and chicken between plates. Spoon over smoked spiced tomato relish, and sprinkle over sliced almonds.

Nutritional Information

Energy 2068 kj
494 kcal
Protein 36.2g
Carbohydrate 54.9g
Fat 13.3g