Middle Eastern Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Freekeh with Chicken
Roasted green wheat cooked like pilaf, served with roasted chicken.
Contains common allergens
In the app, Listahan checks these against your household automatically.
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.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
63/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving155
Calories
7 g
Protein
10 g
Carbs
11 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Freekeh is young green wheat that is harvested while still soft, then roasted and rubbed, which gives it a smoky, nutty flavor unlike any other grain in the Levantine pantry. The technique is ancient, traced to the eastern Mediterranean, and arose as a way to salvage and use wheat picked before it fully ripened. Cooked with chicken and warm spices, it becomes a one-pot meal that is hearty, high in fiber, and deeply savory.
Listahan note
This version simmers cracked freekeh in a spiced chicken broth until the grains are tender but still chewy, topped with shredded chicken and toasted nuts. It leans on the grain's natural smokiness rather than heavy seasoning.
Technique cues
- Rinse the freekeh well and pick through it, since the field-harvested grain can carry bits of chaff or grit.
- Toast the freekeh briefly in the chicken fat before adding broth to amplify its natural smoky, nutty character.
- Cook it in seasoned broth rather than water, because the grain absorbs the liquid and tastes only as good as what it soaks up.
Kitchen flow
- Parallel prep
- Poach the chicken to make broth while you rinse the freekeh and toast the nuts, so the grain can go straight into hot broth.
- Make-ahead
- Cook the freekeh and shred the chicken a day ahead, then reheat together with a splash of broth to serve.
- Leftover move
- Turn leftovers into a cold grain salad with lemon, olive oil, parsley, and diced tomato.
- Cleanup rhythm
- Reuse the broth pot to cook the grain so the whole meal runs through one pot plus a nut pan.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
freekeh
the star grain
Purpose: Roasted green wheat brings a smoky, nutty depth and a satisfying chew that defines the dish.
Handling: Rinse, pick over for chaff, and use cracked freekeh for faster cooking or whole for more bite.
Adaptation: Bulgur cooks faster and approximates the texture, though it lacks the signature smokiness.
chicken
protein and broth base
Purpose: Bone-in chicken builds the flavorful broth that the freekeh cooks in and supplies the meat on top.
Handling: Poach with aromatics until tender, shred the meat, and reserve the strained broth for the grain.
Adaptation: Use lamb for a richer version, or vegetable broth and chickpeas for a vegetarian bowl.
allspice
warm spice
Purpose: Allspice and cinnamon give the dish its gentle Levantine warmth without overpowering the grain.
Handling: Bloom in the cooking fat with the freekeh before the broth goes in.
Adaptation: A pinch of baharat spice blend covers the same warm-spice territory.
onion
aromatic base
Purpose: Softened onion lays down the savory foundation the grain and chicken build on.
Handling: Dice and cook in the chicken fat or oil until soft and golden before adding freekeh.
Adaptation: Shallots work for a milder, sweeter base.
almonds
garnish and texture
Purpose: Toasted almonds or pine nuts add the traditional crunch and richness scattered over the top.
Handling: Toast in a dry pan or a little oil until golden just before serving.
Adaptation: Pine nuts are the classic choice; pumpkin seeds work as a nut-free option.
Technique notes
- Let the cooked freekeh rest covered off the heat for ten minutes so the grains finish steaming and firm up.
- Spoon a little of the warm spiced broth over the plated freekeh at the table to keep it moist and fragrant.
- Finish with toasted nuts and a shower of chopped parsley for the contrast of crunch and freshness against the chewy grain.
Ingredient swaps
- Weeknight shortcut
- Use rotisserie chicken and boxed broth, simmering the freekeh while you shred the meat.
- Gluten-free direction
- Freekeh is a wheat grain, so swap in brown rice or a grain-free base like riced cauliflower for the same spiced-broth treatment.
- Vegetarian direction
- Cook the freekeh in vegetable broth and fold in chickpeas in place of the chicken.
Serve alongside
- Cucumber-yogurt salad
- Roasted vegetables
- Fattoush
- Plain labneh with olive oil
- Mint tea
- Pomegranate juice
- Ayran (salted yogurt drink)
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate for up to 4 days in a sealed container; the grain absorbs liquid as it sits, so loosen with broth or water when reheating. Freekeh freezes well for up to 2 months. Thaw overnight in the fridge and reheat with a splash of liquid, covered, to steam the grains back to tenderness.
Equipment
- Heavy pot with a tight lid
- Fine mesh strainer for rinsing the grain
- Small skillet for toasting nuts
- Wooden spoon
Make this household-aware
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Plan it in Listahan
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