Freekeh is a very popular type of wheat that is harvested while still young and green in color. It is one of those grains that is bursting with flavor. You will love the texture of Freekeh as you chew it. It is soft and moist with a subtle firmness to the bite. Here we give you an all time favorite – Freekeh with poached chicken.
Freekeh with Chicken
Ingredients
For the Chicken
- 6-8 pieces of cleaned whole chicken legs with bones and skin
- 1 onion
- 2 carrots
- 2 sprigs parsley
- 3 teaspoons salt
- 1 teaspoon of whole cardamom pieces
- 1 teaspoon of whole white pepper seeds
- 1 teaspoon of whole allspice seeds
- ¼ teaspoon whole cloves
- 2 cinnamon sticks
- 1 bay leaf
- 1 tablespoon ketchup mixed with 3 tablespoons vegetable oil for baking
For the Freekeh
- 2 cups coarse Freekeh (do not use fine Freekeh)
- 1 medium onion finely chopped
- 3 tablespoons olive oil or 2 tablespoons of Ghee
- Salt as needed
- 1/4 teaspoon cinnamon
- 1/4 teaspoon black pepper
- 1/2 teaspoon allspice
- 2 tablespoons of cooking almonds peeled and separated in half
- 2 tablespoons of pine nuts
Steps
- Step 1
Poach the Chicken:
In a stock pot, put chicken legs, onion, carrots, parsley, bay leaf, salt, cardamom, white pepper, allspice, cloves, and cinnamon sticks. Cover with water and bring to boil
- Step 2
Let broth boil for about 5 minutes, then lower heat to medium high, cover pot with lid, and cook for 25 minutes. Start cooking the Freekeh during this time (see below)
- Step 3
Take chicken out with thongs and place on a lightly oiled baking pan, skin side up. Brush top of chicken with ketchup and oil mix. Cover pan with aluminum foil. Take the broth and strain it so that is separated from the vegetables and spices. Discard vegetables and spices. Set broth aside.
- Step 4
Bake Chicken, in preheated 350 F oven for 20-25 minutes. Remove aluminium foil (but don’t throw away) during baking and bake for an additional 5 minutes till golden brown (you can use the broiler to brown).
- Step 5
Take chicken out and cover again with the aluminium foil. Set aside.
- Step 6
Cook the Freekeh:
Wash the Freekeh several times and place in a strainer till it is dried. Some freekeh will need to be picked through to make sure there are no hard or black pieces.
- Step 7
Put the vegetable oil or Ghee with 1 finely chopped onion in a cooking pot over high heat. Fry the onion till it slightly changes color.
- Step 8
Add the Freekeh and lightly stir with the onion and oil/ Ghee for about 3 minutes. Add cinnamon, black pepper, allspice.
- Step 9
Add broth till you cover the Freekeh. Broth should be about 2 inches above Freekeh. Bring to boil, taste the broth and then add salt according to taste. Note: you may add chicken bouillan cube or store bought chicken broth powder instead of salt for enhanced chicken flavor. Let mix boil for 5 minutes.
- Step 10
Lower heat to Medium, close lid and let Freekeh cook for 30 minutes.
- Step 11
Lower the heat to Low and cook for an additional 10 minutes.
- Step 12
With a wooden spoon, stir the cooked Freekeh lightly. It should be moist but you should not be able to pick up broth with a spoon. Turn heat off and cover Freekeh.
- Step 13
In a pan, lightly stir fry the almonds till golden brown. Take almonds out but leave the oil in the frying pan. Now, stir fry the pine nuts till golden brown and then set aside with the almonds.
- Step 14
To Serve:
In a serving dish, put your cooked Freekeh. On top of the Freekeh, assemble the chicken. Sprinkle the nuts.
Serving Suggestion: Freekeh is typically served with the amazing Yogurt Salad.
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About the Author: Riwa Saied
