Freekeh with Roast Chicken

Cut the whole chicken into eight pieces.

Finely chop the onion.

Peel and crush the garlic cloves.

Rinse the freekeh in a sieve under cold running water.

Toss the chicken pieces with two tablespoons of the olive oil, the cumin, cinnamon, turmeric, salt and pepper in a mixing bowl.

Arrange the chicken pieces skin side up on a baking tray and roast in a preheated oven at 200 degrees Celsius until deeply golden and cooked through.

Check the temperature with a meat thermometer inserted into the thickest part of a chicken thigh; it should read at least 74 degrees Celsius.

Heat the remaining olive oil in a large saucepan over a medium heat and cook the onion until softened.

Add the garlic and cook until fragrant.

Add the freekeh and chicken stock, and bring to a simmer.

Cover and cook over a low heat until the freekeh is tender and the liquid has been absorbed.

Toast the flaked almonds in a dry frying pan over a medium heat until golden.

Fluff the freekeh with a fork and season to taste with salt and black pepper.

Pile the freekeh onto a platter, top with the roast chicken, scatter over the almonds and coriander, and serve.