Ingredients

• 2 1/2 cups Massel chicken style liquid stock
• 1/4 cup lemon juice
• 1 teaspoon fresh thyme leaves, plus extra to serve
• 2 tablespoons extra virgin olive oil
• 2 chicken breast fillets
• 1 brown onion, sliced
• 2 garlic cloves, crushed
• 2 cups roasted cracked freekeh (see notes)
• 1/3 cup dry white wine
• 230g jar marinated artichokes, drained
• 225g jar marinated antipasto, drained, chopped
• 60g baby rocket
• 1/3 cup finely grated parmesan, plus extra to serve

Method

• Step 1 Combine stock, 1 cup water, lemon juice and thyme in a saucepan over medium heat. Bring to a simmer.
• Step 2 Meanwhile, heat oil in a large, deep heavy-based frying pan over medium-high heat. Cook chicken for 5 minutes each side or until browned and just cooked through. Transfer to a plate. Cover to keep warm.
• Step 3 Add onion to pan. Cook, stirring, for 5 minutes or until softened. Add garlic and freekeh. Cook, stirring, for 2 minutes. Add wine. Simmer for 1 minute or until reduced by half.
• Step 4 Reduce heat to medium-low. Add 1/3 cup stock mixture. Cook, stirring constantly, until liquid is absorbed. Continue adding stock, in batches, stirring constantly, until liquid is absorbed after each addition and freekeh is just tender (this will take about 20 to 25 minutes).
• Step 5 Slice chicken. Add to freekeh mixture with artichoke, antipasto, rocket and parmesan. Season with salt and pepper. Stir to combine. Serve topped with extra thyme and parmesan.