Savory Chicken with Freekeh, Root Vegetables and Prunes
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Bonnie Matthews / Nature's Organic Grist
Here's an easy one-pot meal with freekeh, chicken, parsnips, carrots, prunes, rosemary thyme and tons of garlic, and veggie broth. The prunes made a rich marriage between sweet and savory, plus the tender chicken and chewy grain give you all the great texture!
ingredients
4 boneless, skinless chicken breasts
1 medium onion, diced
4-6 carrots medium, chopped
2-4 parsnips depending on size, sliced
6 cloves garlic, whole
1 cup pitted prunes
1 cup freekeh
2 1/2 cups broth, vegetarian or chicken
sprigs of fresh rosemary and thyme to taste
sea salt, fresh cracked pepper to taste
Instructions
1. In a dutch oven, or any oven proof pot with lid, poor the freekeh and broth in.
2. Place all remaining ingredients in the pot making sure that some of the prunes and onions get into the liquid below the chicken. Drizzle a little olive oil on all ingredients.
3. Place lid on and put in the oven on the middle rack.
4. Drop the heat down to 200 degrees and cook for 1 hr 15 minutes. Check on it, give it a stir, and cook until the chicken is fully opaque, and vegetables are tender. This is usually only about another 15-20 minutes.
Cooking times vary. For added browning, remove the lid for a few minutes.
Optional: If you want to add fresh green beans or brussel sprouts toss them in as well.
Recipe courtesy of Nature's Organic Grist.
makes: 4 servings
