Middle Eastern

Freekeh with Chicken

Name: Freekeh with Chicken
Total time: 60 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 cups cracked green freekeh (roasted wheat); 1 whole chicken (cut into 4 pieces); 2 large onions (finely chopped); 1 tbsp seven spice; 1 tsp cinnamon; 4 cups chicken broth; 1/4 cup slivered almonds; 2 tbsp butter

Roasted green wheat cooked like pilaf, served with roasted chicken.

60 minutes

Serves 4

Dinner

Contains common allergens

Dairy Tree nut Wheat

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Instructions

6 steps

1
Carefully pick through the freekeh to remove any small stones, then rinse it thoroughly in cold water and drain.

2
Boil the chicken pieces in water with half of the chopped onion, salt, and pepper for 40 minutes until cooked. Reserve 4 cups of the broth and place the chicken on a baking sheet to broil until the skin is crispy.
3
In a large pot, melt 1 tbsp of butter over medium heat. Sauté the remaining chopped onions until soft and golden.
4
Add the rinsed freekeh, seven spice, and cinnamon to the pot. Stir for 2 minutes to toast the grains.
5
Pour in the 4 cups of reserved chicken broth. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 30-35 minutes until the freekeh is tender but retains a chewy bite.
6
In a small skillet, toast the slivered almonds in the remaining 1 tbsp of butter until golden. Serve the freekeh on a large platter, topped with the roasted chicken and toasted almonds.

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