Start this recipe by frying the onion and garlic together in the oil with the thyme leaves. Add in the chicken and brown before seasoning with salt and pepper. Splash in the wine to evaporate, then add in the kammut wheat and stock and bring to the boil. Lower the temperature and cook for 10 minutes. Add in the cherry tomatoes and cook for 4 minutes. Take off the heat, stir in the parsley, grate in the gbejna and serve.

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