Nutty Molasses Chicken

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

Rinse the freekeh in a sieve under the tap, then add it to a pot with 500ml [1L] cold water and bring to a boil over a high heat

Once boiling, reduce the heat to medium and cook for 20 min or until tender, but with a slight bite

Meanwhile, heat a large, wide-based pan (preferably non-stick) over a high heat with 1 tbsp [2 tbsp] vegetable oil

Once hot, add the chicken and season generously with salt and pepper, then cook on each side for 3-4 min

Meanwhile, peel and finely slice the red onion[s]

Boil a little kettle water (for step 4) 

Add the onion to the chicken and cook for a further 2-3 min, stirring until glossy

Line a baking tray with tin foil and transfer the onions and chicken to the tray

Drizzle the onions with the pomegranate molasses, season with pepper and put the tray in the oven for 10-15 min, or until the chicken is cooked through

Meanwhile, combine the tahini, soy sauce and honey

Gradually add 3 tbsp [6 tbsp] boiled water, a tablespoon at a time, and whisk (or stir with a fork) vigorously until a thin glossy sauce forms

Season generously with salt - this is your tahini sauce

Add the walnuts to a separate baking tray or oven-proof dish

Put them in the oven for 4 min, or until the walnuts have slightly darkened in colour

Once toasted, leave the nuts to cool

Chop the parsley finely, including the stalks

Chop the cooled, toasted walnuts coarsely

Drain the cooked freekeh, return it to the cooking pot and season it with a pinch of salt and pepper 

Add half of the parsley (save the rest for garnish), walnuts, onions and any cooking juices from the tray into the freekeh and stir to combine

Slice the chicken finely with a sharp knife