This recipe for Crispy Chicken Thighs with Freekeh Salad is topped with a delightful kumquat relish and is totally plate-licking good! This sweet, citrusy relish pairs oh-so-perfectly with the cheesy freekeh salad and crispy chicken!
Add the pecorino cheese and almonds to the bowl of cooked freekeh and rainbow chard. Drizzle with olive oil and toss to thoroughly combine. Season with salt and pepper to taste. Stir the tarragon into the kumquat relish. Divide the freekeh salad and chicken between 2 dishes.
Top with the kumquat relish. Faceplant.
This recipe calls for bone-in skin-on chicken thighs. You could also use whichever cuts you happen to have handy as well as easily adapt this dish to work with seared seafood or crispy pan-fried tofu! Recipe courtesy of Blue Apron.
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Recipe by Peas and Crayons - Crispy Chicken Thighs with Kumquat Relish and Freekeh Salad https://peasandcrayons.com/2015/02/crispy-chicken-thighs-w-kumquat-relish-freekeh-salad-a-blue-apron-review.html