Berbere-Spiced Chicken Thighs with Freekeh Fennel Salad and Smoked Tomato Relish

Steps

1. a medium pot of salted water to the boil. Preheat BBQ grill to medium (if using).
2. Pat chicken dry with paper towels, place on a plate, drizzle with olive oil, rub with berbere spice and season with freshly ground black pepper.
3. Cook freekeh in pot of boiling water for 12–15 minutes until soft but still has a little firmness to it. Drain and refresh under cold water.
4. While freekeh cooks, combine all smoked tomato relish ingredients in a small pot and bring to the boil, reduce heat to low to medium and simmer for about 12 minutes, stirring often.
5. Heat a drizzle of olive oil in large fry-pan (preferably non-stick) on medium heat. Cook chicken thighs for 4–5 minutes each side until golden brown and cooked through (or use BBQ grill). Remove from pan, cover with foil to rest for 2–3 minutes then slice into 2–3 pieces.
6. In a large bowl, combine freekeh, fennel, rocket, sour cream and lemon juice. Drizzle with olive oil, season with salt and pepper and stir to combine.
7. Divide freekeh fennel salad and chicken between plates. Spoon over smoked tomato relish, and sprinkle over sliced almonds.