Description
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.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Course
- Method: Simmering and Toasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 519 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 38 g
- Cholesterol: 95 mg
