Lovely picture of skin-on thighs; recipe specifies boneless/skinless thighs. Do not expect good results with bone-in skin-on thighs, even adjusting timing -- results in flabby skin. I also thought the pilaf needed a crunchy element: perhaps slivered almonds? oven-roasted chickpeas? Good flavor (sweet from raisins, tart from lemon, fragrant, salty from feta), relish is lovely. Smokiness from the freekeh works well here.
can you replace the Freekeh with Farro?
What and where I find Freekeh?? Thanks