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To marinate chicken: If you are using chicken breasts, cut them in half crosswise or, if they’re particularly thick, cut them in half horizontally. Mix 1/4 cup each oil and lemon juice, garlic and 1/2 teaspoon each salt and pepper in a dish (or gallon-size sealable plastic bag). Add the chicken and turn the pieces to coat. Marinate, covered, in the refrigerator for at least 1 hour and up to 4 hours. About 30 minutes before you’re ready to cook, remove the chicken from the refrigerator.
To prepare salad: Put cherries in a small saucepan and add just enough water to cover. Bring to a boil, then remove from heat and let stand until plump, about 30 minutes. Drain.
Put freekeh in a medium saucepan, cover with 2 inches water and bring to a boil. Reduce heat and simmer until just tender, about 25 minutes. Drain.
Whisk oil, lemon juice, vinegar, honey, cinnamon, salt and pepper in a large bowl. Add the freekeh, the cherries, preserved lemon and all but 1 tablespoon each of the herbs; stir until combined.
To prepare chicken: Heat a ridged grill pan over medium-high heat until it is very hot or preheat a grill to medium-high.
Remove the chicken from the marinade. For a grill pan: Cook for 2 minutes on each side, then reduce heat to medium and cook, turning once or twice more, until an instant-read thermometer inserted into the thickest part registers 165°F, 4 to 6 minutes more. For a grill: Grill for 5 to 7 minutes per side. Serve the chicken on top of the salad, garnished with the remaining 1 tablespoon each mint and parsley.