INGREDIENTS
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200g of Freekah, soaked for 4 hours
1 white onion, finely diced
3 garlic cloves, finely chopped
½ tsp of curry powder
Large pinch of Turmeric
20g of olive oil
1 litre roast chicken gravy, simmering
30g of golden raisins or 8 -10 diced dried apricots
150g of Labneh or full fat Greek yogurt
Few strands of saffron
2 green Serrano chillies, finely chopped
1tsp salt & 8 turns of black pepper
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Garnish
2 spring onions, sliced thinly on the bias
1 fresh lemon zest, microplaned
Juice of half a lemon
1 tbsp of fresh chopped parsley
50g labneh or full fat Greek yogurt
Method
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Place the oil into the pan, add the garlic and onion, cook until translucent and add some seasoning.
Add all the spices and cook out for 2 minutes, stirring well.
Add the drained freekeh and then cook out for a minute. Add the raisins or dried apricots, then start to add the simmering stock little by little over the course of 15-18 minutes.
Add the chili and labneh/full fat Greek yoghurt, and cook out for another 5 minutes. Check the seasoning, add the fresh lemon zest & juice, then finish with the chopped parsley.
Place into bowls and top with a dollop of labneh/full fat Greek yoghurt, the sliced spring onions and a little more lemon zest over the top.