Paprika and Thyme roast chicken leg with freekah and burnt cabbage salad 

I recently tried freekah at a little cafe that opened up around the corner from my office. I was intrigued with the burnt and nutty flavour of freekah. It resembles brown rice and is cooked very similarly. 


  • 2 chicken legs 
  • 1/2 tpsn paprika 
  • 1 tpsn thyme leaves 
  • 1 tbsp olive oil 
  • lemon zest 
  • 1/4 red cabbage 
  • 1 cup freekah 
  • handful of cherry tomatoes 
  • lemon juice from half a lemon 
  • 1 cup of parsley
  • 2 tbpn yogurt 
  • 2 tpsn honey apple cider vinegar 
  • 1 tspn olive oil

Heat oven to bake 180 *C. Bowl water. Wash freekah to get rid of starch. Place chicken legs into bowl. Drizzle over olive oil, sprinkle paprika, thyme and lemon zest. Toss until chicken is well covered. Place in oven and bake for 30 mins until crispy and golden. 

Put freekah in saucepan with boiling water and place onto medium heat. Add two pinches of salt. 

Chop red cabbage into chunky long slices. Add onto the same baking dish as the chicken in the oven so it absorbs all of the chicken juices. The cabbage only needs about 10 minutes in the oven until it is charred on top. 

Mix up the yogurt, honey vinegar and olive oil until it is a runny dressing. Chop tomatoes in half and roughly chop parsley. 

Add cooked freekah into bowl, add charred cabbage. Squeeze in lemon juice. Add in chopped parsley and tomatoes. Add salt and pepper to taste. Drizzle over yogurt dressing and mix until combined. 

Serve with roasted chicken leg and a glass of warming red wine. 

X georgejet


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