CHICKEN AND FREEKEH ‘RISOTTO’

SERVES 4 PREPARATION TIME: 15 MINUTES COOKING TIME: 45 MINUTES

2½ cups chicken stock 1 cup water ¼ cup lemon juice 1 tsp fresh thyme leaves, plus extra to serve 2 tbsp extra virgin olive oil 2 chicken breast fillets 1 brown onion, sliced 2 garlic cloves, crushed 2 cups roasted cracked freekeh ⅓ cup dry white wine 230g jar marinated artichokes, drained

225g jar marinated antipasto,

drained, chopped 60g baby rocket ⅓ cup finely grated parmesan, plus extra to serve

METHOD

1. Combine stock, 1 cup water, lemon juice and thyme in a saucepan over medium heat. Bring to a simmer. 2. Meanwhile, heat oil in a large, deep heavy-based frying pan over mediumhigh heat. Cook chicken for 5 minutes each side or until browned and just cooked through. Transfer to a plate. Cover to keep warm. 3. Add onion to pan. Cook, stirring, for 5 minutes or until softened. Add garlic and freekeh. Cook, stirring, for 2 minutes. Add wine. Simmer for 1 minute or until reduced by half. 4. Reduce heat to medium-low. Add ⅓ cup stock mixture. Cook, stirring constantly, until liquid is absorbed. Continue adding stock, in batches, stirring constantly, until liquid is absorbed after each addition and freekeh is just tender (this will take about 20-25 minutes). 5. Slice chicken. Add to freekeh mixture with artichoke, antipasto, rocket and parmesan. Season. Stir to combine. Serve topped with extra thyme and parmesan. RECIPE: KIM COVERDALE PHOTOGRAPHY: GUY BAILEY