Berbere Spiced Chicken with Smoked Spiced Tomato Relish

Steps

1. a medium pot of salted water to the boil. Preheat BBQ hot plate or grill to medium (if using).
2. Pat chicken dry with paper towels and 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 firm to the bite. 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-medium and simmer for about 12 minutes, stirring often.
5. Heat a drizzle of olive oil in large fry-pan on medium heat and cook chicken thighs for 4–5 minutes each side, until golden brown and cooked through. Remove from pan and cover with foil to rest for 2–3 minutes before slicing into 2–3 pieces.
6. In a large bowl, combine drained 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 berbere spiced chicken between plates. Spoon over smoked spiced tomato relish and sprinkle over sliced almonds.