|Emily’s Rating||Chris’s Rating|
|Working Nights…||8.5 / 10|
After spending way too much money at restaurants in NYC and after making reservations at way too expensive restaurants in Paris, we’re trying to save some money over the next month and a half. So, I have not gone to the grocery store this week and have challenged myself to try to create some dishes with the staples we have lying around the apartment. I was fairly skeptical of how this would turn out, but I actually thought it was really good. I’ll definitely make this again. Especially since Emily was working and wasn’t able to tell me this had too much lemon (as all my meals do).
- 2 Chicken Breasts
- Herbs de Provence
- Canola Oil
- Juice from half of a lemon
- 4oz Freekeh
- 1 1/4 Cups Chicken Stock / Water (didn’t have enough chicken stock, so just used water to make up the difference – no big deal)
- 2 Tablespoons of Butter
- 1 Tablespoon of Olive Oil
- 1 Package Frozen Artichokes
- 4oz Baby Spinach
- 1 Red Pepper – chopped into 1/2 inch pieces
- 1 Shallot – medium diced
- 4 Cloves of Garlic – minced
- Herbs de Provence
- Juice from Half of a Lemon
Brine the chicken for 30-60 minutes in bowl with water and equal parts sugar & salt.
Combine 3 tablespoons canola oil, 1 teaspoon salt, 1 teaspoon sugar, 3-4 teaspoons herbs de provence, and juice from half of a lemon in a bowl or Ziplock bag. Whisk to combine. Put chicken in the bowl, toss to coat, and cover. Let sit at room temperature for 30-60 minutes.
Pre-heat oven to 200 degrees and put oven rack at lowest possible position.
Cook the freekeh. Put freekeh into sauce pan with 1 1/4 of stock/water. Bring to a boil. Reduce heat to a simmer and cover for 20-25 minutes.
Heat 1 tablespoon of canola oil in large oven-proof skillet over high heat until just smoking. Remove chicken from marinade, letting excess drip off. Put chicken breasts into hot skillet and cook until side has dark, crispy edge – about 4 minutes. Flip chicken and move to lowest rack of oven. Cook 7-10 minutes. Once chicken registers 165 degrees, let sit for 5 minutes. Cut into 3/4 inch pieces. Toss chicken pieces in residual pan juices.
Cook frozen artichokes according to directions. Add frozen artichokes and 1/4 cup of water into small saucepan. Bring to a boil. Reduce heat to medium and cover for 5 minutes. Drain.
Meanwhile, chop shallot, red pepper, and mince garlic.
Heat butter and olive oil over medium heat until butter melted. Cook shallot until soft. Add garlic and stir until fragrant – about 20 seconds (I’d prefer to have slightly raw garlic to burnt garlic and I always overcook garlic). Add cooked artichokes and red pepper. Once artichokes are warmed through (about 30 seconds depending on how long the artichokes sat draining), add spinach. Toss to coat with remaining liquid until wilted. Add remaining lemon juice and pinch of herbs de provence. Take off heat.
Combine freekeh, spinach artichoke mixture, and chopped chicken pieces and toss until well-mixed. Add salt to taste. Serve hot.