Red Chermoula Chicken with Freekeh

• 1 teaspoon saffron threads ↔ Replace
• 2 preserved lemons ((pulp only; reserve rind for garnish)) ↔ Replace
• 6 garlic cloves, (roughly chopped) ↔ Replace
• 3 cups loosely packed cilantro leaves ↔ Replace
• 2 cups loosely packed parsley ↔ Replace
• 1/4 cup tomato paste ↔ Replace
• 1 tablespoon ground cumin ↔ Replace
• 1 tablespoon ground coriander ↔ Replace
• 1 tablespoon paprika ↔ Replace
• 1 teaspoon ground turmeric ↔ Replace
• 1 teaspoon ground ginger ↔ Replace
• 1/4 teaspoon crushed red pepper flakes ↔ Replace
• 1/2 teaspoon kosher salt ↔ Replace
• 1 cup extra virgin olive oil, (more if necessary) ↔ Replace
• 2 pounds boneless skinless chicken breasts ↔ Replace
• 2 teaspoons extra virgin olive oil ↔ Replace
• 1 small onion; (half sliced for garnish, half diced for sauce) ↔ Replace
• Kalamata olives (optional), (for garnish) ↔ Replace
• 1 tablespoon extra virgin olive oil ↔ Replace
• 1 small onion, (diced) ↔ Replace
• 2 cups freekeh, (picked over for stones) ↔ Replace
• 1 teaspoon salt ↔ Replace
• 1/2 teaspoon freshly ground black pepper ↔ Replace
• 1/2 teaspoon ground cinnamon ↔ Replace
• 3 1/2 to 4 cups chicken stock, (divided) ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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