Middle Eastern Paella

• total time: 1 hour 1 minute

Ingredients

1 package (16oz / 454g) of freekeh, washed and drained

12 chicken thighs, boneless and skinless

3 Roma tomatoes, cut to quarters

2 red onions, cut to quarters

3 tablespoons of olive oil

1 teaspoon of Maldon flaky salt

4 cups of boiling water

Sauce ingredients:

1/3 cup of extra virgin olive oil

3 tablespoons of tomato paste

1 tablespoon of date syrup

1 ½ teaspoons of salt

1/2 teaspoon of black pepper

1 heaping teaspoon of paprika

1 heaping teaspoon of Ras el Hanut

1 teaspoon of garlic powder

3 minced garlic cloves

Put all the sauce ingredients in a small bowl and mix well.

Garnish:

1/2 teaspoon of Maldon flaky salt

A handful of chopped parsley.

Directions

Preheat the oven to 420F / 220C.

In a 14-inch round oven-safe pan, drizzle olive oil and sprinkle with flaky salt.

Add the washed and drained freekeh to the pan and spread it out evenly.

Place the chicken thighs on top of the freekeh. Spread the Roma tomatoes and red onions around the chicken thighs.

Using a tablespoon, spoon the sauce over the chicken thighs and spread it well.

Gently pour in 4 cups of boiling water.

Cover with wet parchment paper and then aluminum foil.

Bake in a preheated oven at 420F for 55 minutes.

Remove the cover and switch the oven to convection broil at 450F for 5–7 minutes, until the top is golden brown.

Garnish with Maldon flaky salt and chopped parsley.

Enjoy! Ruhama🤍