Chicken Freekeh Pilaf is a warm and comforting Middle Eastern dish made with tender shredded chicken, earthy whole freekeh, fragrant spices, sweet peas, and crunchy toasted nuts. Cooked in a flavorful homemade broth, this dish brings together rich aromas and satisfying textures in every bite. It’s a wholesome, nourishing meal that has been cherished in many households for generations.
Why You’ll Love This Recipe
This recipe is packed with deep, aromatic flavors from a blend of whole and ground spices that infuse both the chicken and the freekeh.
It’s a complete, satisfying meal made with simple pantry ingredients.
Freekeh offers a unique chewy texture and nutty taste that sets it apart from rice or other grains.
The homemade chicken broth adds incredible richness and depth.
It’s perfect for family dinners, gatherings, or meal prep.
The combination of tender chicken, fluffy grains, sweet peas, and crunchy toasted nuts creates a beautifully balanced dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chicken:
2¼ lbs bone-in chicken breasts and legs
1 tablespoon olive oil
1 small onion, cut into quarters
4 cloves garlic, smashed
At least 6 cups (about 1.5 liters) hot water
Chicken spices:
1 teaspoon salt
1 teaspoon whole cloves
½ teaspoon black peppercorns
1 teaspoon whole caraway seeds
5–6 whole cardamom pods
1 bay leaf
1 cinnamon stick
For the freekeh:
1½ cups whole dry freekeh, rinsed well
1 cup frozen peas
4 tablespoons ghee, divided
⅓ cup raw mixed nuts (such as almonds, cashews, or pine nuts)
Freekeh spices:
1 cinnamon stick
1 bay leaf
2 cardamom pods
1½ teaspoons ground cumin
1½ teaspoons Lebanese seven spices
1 teaspoon ground coriander
½ teaspoon white pepper
¼ teaspoon ground nutmeg
1 teaspoon salt, or to taste
Directions
Heat the olive oil in a large pot over medium heat. Add the chicken pieces and sear for about 1 minute on each side until lightly golden.
Add the onion quarters, garlic, and all the chicken spices. Pour in at least 6 cups of hot water, ensuring the chicken is fully submerged.
Cover and bring to a boil. Reduce heat slightly and simmer for 45 to 60 minutes, or until the chicken is tender and fully cooked.
Remove the cooked chicken from the broth and set aside to cool slightly. Strain and reserve the broth.
In a medium nonstick pot over medium heat, melt 2 tablespoons of ghee. Add the rinsed freekeh along with all the freekeh spices.
Stir continuously for 5 to 6 minutes to toast the freekeh and release the aromas of the spices.
Pour about 3 cups of the reserved chicken broth over the freekeh, or enough to completely cover it. Bring to a boil.
Cover and cook on low heat for 30 to 35 minutes, or until the freekeh is tender and the liquid is absorbed. If needed, add a little more broth and continue cooking until fluffy.
Once cooked, remove from heat, add the frozen peas, cover, and let steam for 10 minutes. Fluff gently with a fork.
Shred the chicken into bite-sized pieces.
In a small pan, melt the remaining 2 tablespoons of ghee. Add the raw nuts and fry, stirring continuously, until golden brown.
Transfer the freekeh to a serving dish, top with shredded chicken, and spoon the toasted nuts and ghee over the top. Serve warm.
Servings and timing
Servings: 6 servings
Prep time: 20 minutes
Cook time: 1 hour 20 minutes
Total time: Approximately 1 hour 40 minutes
Calories per serving: Approximately 519 kcal
Variations
You can use boneless, skinless chicken breasts if preferred, though bone-in pieces provide richer broth flavor.
Add diced carrots or small cubed potatoes to the freekeh while cooking for extra heartiness.
For a slightly spicier version, add a pinch of ground black pepper or extra seven spices.
Serve with cucumber yogurt on the side for a refreshing contrast.
For a lighter version, reduce the ghee to 2 tablespoons total and lightly toast the nuts.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, sprinkle a few tablespoons of reserved broth or water over the freekeh to restore moisture. Heat in a covered pan over low heat or in the microwave until warmed through.
Freekeh pilaf can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Is freekeh gluten-free?
No, freekeh is made from wheat harvested while still green, so it contains gluten and is not suitable for those with gluten sensitivities or celiac disease.
What does freekeh taste like?
Freekeh has a smoky, nutty flavor with a slightly chewy texture that makes it hearty and satisfying.
Can I use cracked freekeh instead of whole freekeh?
Yes, but cracked freekeh cooks faster and has a softer texture. Reduce the cooking time and monitor the liquid carefully.
Why should I sear the chicken first?
Searing locks in flavor, enhances color, and builds a richer broth for cooking the freekeh.
Can I make this recipe ahead of time?
Yes, it tastes even better the next day as the flavors deepen. Simply reheat with a little extra broth.
What nuts work best for topping?
Almonds, pine nuts, and cashews are traditional choices, but you can use any mild-flavored nut you prefer.
How do I prevent the freekeh from drying out?
If the liquid is absorbed before the freekeh is tender, add a small amount of warm broth and continue cooking until fluffy.
Can I make this dish vegetarian?
Yes, substitute vegetable broth for chicken broth and omit the chicken. Add chickpeas for protein.
What can I serve with chicken freekeh pilaf?
It pairs well with cucumber yogurt, fresh salad, or simple sliced vegetables.
Can I use store-bought chicken broth?
Yes, but homemade broth from boiling the chicken provides deeper, more authentic flavor.
Conclusion
Chicken Freekeh Pilaf is a comforting, flavor-packed dish that brings together tradition, nourishment, and warmth in one beautiful meal. With its fragrant spices, tender chicken, and nutty grains, it’s a recipe that feels both wholesome and special. Whether you’re making it for a family dinner or preparing it ahead for the week, this timeless dish is sure to become a favorite at your table.
A fragrant Middle Eastern dish of tender chicken and nutty freekeh cooked with aromatic spices, peas, and toasted nuts for a wholesome, comforting meal.
Ingredients
2¼ lbs bone-in chicken breasts and legs
1 tablespoon olive oil
1 small onion, cut into quarters
4 cloves garlic, smashed
At least 6 cups (1.5 liters) hot water
1 teaspoon salt (chicken)
1 teaspoon whole cloves
½ teaspoon black peppercorns
1 teaspoon whole caraway seeds
5–6 whole cardamom pods
1 bay leaf
1 cinnamon stick (chicken)
1½ cups whole dry freekeh, rinsed well
1 cup frozen peas
4 tablespoons ghee, divided
⅓ cup raw mixed nuts (almonds, cashews, or pine nuts)
1 cinnamon stick (freekeh)
1 bay leaf (freekeh)
2 cardamom pods (freekeh)
1½ teaspoons ground cumin
1½ teaspoons Lebanese seven spices
1 teaspoon ground coriander
½ teaspoon white pepper
¼ teaspoon ground nutmeg
1 teaspoon salt, or to taste (freekeh)
Instructions
Heat olive oil in a large pot over medium heat and sear chicken pieces for 1 minute per side until lightly golden.
Add onion quarters, garlic, and all chicken spices. Pour in hot water to fully submerge the chicken.
Cover, bring to a boil, then simmer 45–60 minutes until chicken is tender and cooked through.
Remove chicken, let cool slightly, and strain broth; reserve broth.
In a medium nonstick pot, melt 2 tablespoons ghee over medium heat. Add rinsed freekeh and all freekeh spices.
Toast freekeh for 5–6 minutes, stirring continuously to release spice aromas.
Pour about 3 cups reserved chicken broth (enough to cover freekeh) and bring to a boil.
Cover, cook on low heat 30–35 minutes until freekeh is tender and liquid absorbed, adding more broth if needed.
Remove from heat, add frozen peas, cover, and steam for 10 minutes. Fluff gently with a fork.
Shred chicken into bite-sized pieces.
Melt remaining 2 tablespoons ghee in a small pan. Add nuts and fry until golden brown, stirring continuously.
Transfer freekeh to a serving dish, top with shredded chicken, and sprinkle toasted nuts and ghee over the top. Serve warm.
Notes
Boneless chicken can be used but bone-in gives richer broth.
Add diced carrots or cubed potatoes for extra heartiness.
Increase spices for a spicier version.
Serve with cucumber yogurt for a refreshing contrast.
Reduce ghee to 2 tablespoons for a lighter version.
Store leftovers in airtight container up to 4 days or freeze up to 2 months.
