Jewelled Chicken Freekeh

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Rinse the freekeh under cold water, then add it to a pot with plenty of cold water and bring to the boil over a high heat

Cook for 20-25 min or until tender but with a slight bite, then drain and return to the pot

Meanwhile, combine the ground allspice in a large mixing bowl with 1 tbsp [2 tbsp] olive oil and 1/2 tsp [1 tsp] each of salt and pepper, then add the chicken thighs and coat thoroughly

Heat a large wide-based pan (preferably non-stick) over a high heat

Once hot, add the coated chicken thighs and cook on each side for 3 min

Transfer the chicken thighs to a baking tray and reserve the pan for step 6

Put the tray in the oven for 10-15 min or until cooked through (no pink meat!)

Once cooked, transfer the chicken to a clean board and leave to cool slightly

While the chicken is cooking, boil half a kettle

Chop the dried cranberries coarsely

Add them to a bowl and cover with enough boiled water to cover completely (this helps them become juicy and plump)

Add the blanched almonds to a separate tray, drizzle them with a little olive oil and place them in the oven for 5 min or until slightly darkened in colour

Once done, remove from the oven and sprinkle with salt

Leave them to cool on the tray

Whilst the nuts are cooling, peel and finely chop the shallot[s]

Return the reserved pan to a medium heat, once hot, add the chopped shallot

Cook for 2-3 min, then add the cooked freekeh, coating all the grains in the oil

Remove from the heat and set aside until serving

Strip the mint leaves and dill leaves from their stalks and chop finely

Crumble the feta

Chop the cooled almonds coarsely

Drain the cranberries

Finely slice the cooked chicken thighs