Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 600 grams of boneless, skinless chicken thighs and season them thoroughly with 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 1 teaspoon of ground cumin.

2. 2

   In a small bowl, mash 4 cloves of black garlic, then whisk in 2 tablespoons of tahini, 1 tablespoon of fresh lemon juice, 1 teaspoon of ground coriander, and 0.25 cup of warm water until a smooth glaze forms.

3. 3

   Heat 1 tablespoon of olive oil in a large skillet over medium-high heat, then carefully place the seasoned chicken thighs into the hot skillet and pan-sear for 6 to 8 minutes per side, until they are golden brown and cooked through.

4. 4

   During the last 2 minutes of cooking, brush the seared chicken thighs with 2 tablespoons of the prepared black garlic-tahini glaze, allowing it to caramelize slightly.

5. 5

   In a separate medium pot, heat the remaining 1 tablespoon of olive oil over medium heat, then sauté 0.5 medium chopped yellow onion and 2 minced cloves of garlic for 3 minutes until softened.

6. 6

   Add 1 cup of rinsed freekeh to the pot with the sautéed aromatics, then pour in 2 cups of chicken broth, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper; bring to a boil, then reduce heat, cover, and simmer for 20 minutes until the freekeh is tender and the liquid is absorbed.

7. 7

   Garnish the finished freekeh pilaf with 2 tablespoons of chopped fresh parsley and 1 tablespoon of chopped fresh mint before serving the glazed chicken thighs immediately alongside the pilaf.