Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.
Roast Baharat Chicken, Freekeh & Squash One Tray
Baharat is a wonderful traditional Middle Eastern spice mix readily available in all supermarkets. Made of paprika, coriander, cumin, cinnamon, cayenne pepper, nutmeg, cloves and cardamom, as you can imagine it adds masses of flavour and punch to many dishes. Here I’ve combined it with just 6 other ingredients to make a chicken one tray requiring minimal effort. I’ve used Poussin – although I know some people are nervous about using these they are so full of flavour. You can use any chicken cut you like but the dish will be tastier if you use skin on, bone in portions. You can buy lots of grains now in vacuum packs. I’ve stirred through Freekeh, one of my favourite grains. Once the chicken, squash and onions are roasted the Freekeh and greens are simply stirred in – they’ll cook in the hot juices from the chicken.
Prep: 5 minutes
Cooking: 30-55 minutes
4 poussin or 700g chicken thighs/legs/breasts
1 butternut squash, peeled and cut into slices or chunks
2 red onions cut into chunks
1 tbsp Baharat
1-2 lemons halved
250g cooked Freekeh (I used Merchant Gourmet)
200g Swiss Chard, shredded (spinach or Kale would also work)
Put your squash, onions, lemon halves and chicken portions in a roasting tray and sprinkle over the Baharat. Season with salt and pepper and drizzle with olive oil.
If using Poussin roast for 55 minutes. If using thighs, roast for 40 minutes and if using breasts 30 minutes.
Stir through the Freekeh and chard and allow to sit for 5 minutes. The chard will wilt. Squeeze over the lemon which would have caramelised.
If you like spice, add some chopped chilli