If Valentine’s had a flavour, this would be it. Soft rose water perfume, the bright citrus sparkle of Greenfields Sumac, ruby barberries bursting like little love notes, and golden freekeh tossed with honey and pistachios. It’s bold yet delicate, dramatic yet comforting. This isn’t a predictable “date night” recipe – it’s something truly memorable, the sort of dish you cook when you want someone to pause mid-bite and say… wow.
Prep time: 20 minutes
Marinating time: 1 hour (or overnight for deeper flavour)
Cooking time: 40 minutes
Total time: 1 hour 40 minutes
4 chicken thighs (skin on, bone in)
2 tbsp Greenfields Sumac (Somaq) 75g
1 tbsp Greenfields Lebanese 7 Spice 75g
2 tsp Greenfields Ground Coriander 75g
1 tsp Greenfields Ground Cinnamon 75g
½ tsp Greenfields Ground Cardamom 50g
2 tbsp Greek Blossom Honey 250g
1 tbsp Greenfields Rose Water 300ml
1 tbsp Greenfields Preserved Lemon, finely chopped
2 tbsp olive oil
1 tsp Himalayan Pink Salt (Fine)
½ tsp Cracked Black Pepper
For the freekeh
200g Greenfields Freekeh Lightly Toasted Cracked Wheat
600ml hot vegetable or chicken stock
2 tbsp Greenfields Barberries (Zereshk) 75g
1 tbsp Greenfields Dried Rose Petals 50g (optional but beautiful)
40g pistachios, roughly chopped
1 tbsp Greek Thyme Honey
1 tbsp Pure Sesame Seed Oil 450ml
Fresh parsley to finish
In a bowl, mix the sumac, Lebanese 7 spice, coriander, cinnamon, cardamom, salt and pepper.
Stir in olive oil, honey, rose water and preserved lemon to form a fragrant paste.
Rub this marinade generously over the chicken. Cover and marinate for at least 1 hour.
Preheat oven to 190°C fan. Place chicken on a lined tray and roast for 35–40 minutes until golden and cooked through, basting halfway.
Meanwhile, rinse the freekeh and place in a saucepan with stock. Simmer gently for 20–25 minutes until tender. Drain excess liquid.
Stir through barberries, sesame oil and honey while warm so they soften slightly.
Fold in pistachios and sprinkle over rose petals.
Spoon freekeh onto a serving platter, place the glossy chicken on top and drizzle with pan juices. Finish with fresh parsley and a final dusting of sumac.
Calories: 520 kcal
Protein: 38g
Carbohydrates: 42g
Fat: 22g
Fibre: 6g
Sugar: 10g
The ingredients used in this recipe could also be used to create…
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