Lebanese Freekeh with Chicken is a comforting and nourishing dish that combines smoky cracked freekeh with tender, well-seasoned chicken and crunchy toasted almonds. The grain absorbs the flavors of sautéed onions and spices, while fresh greens add color and nutrition. Finished with golden almonds and fresh parsley, this meal delivers a balanced combination of texture, flavor, and wholesome ingredients.
Why You’ll Love This Recipe
This dish is satisfying, nutritious, and full of Middle Eastern flavor while remaining simple enough for a weeknight meal. Freekeh provides a pleasantly smoky taste and a chewy texture that pairs beautifully with tender chicken. The warm spices, sautéed onions, and toasted almonds create layers of flavor that feel both comforting and special.
Another reason to love this recipe is its versatility. You can use chicken breast or thighs depending on what you have available, and you can swap in different leafy greens such as kale, spinach, or chard. The recipe also uses pantry spices and simple ingredients, making it easy to prepare without a special trip to the store.
Finally, this meal is well balanced. It includes protein from the chicken, fiber and whole grains from freekeh, healthy fats from olive oil and almonds, and nutrients from fresh greens.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Freekeh ingredients
2 cups cracked freekeh
2 tablespoons extra-virgin olive oil
1 medium onion, diced
1 teaspoon salt
¼ teaspoon black pepper
3 cups water
2 cups chopped greens such as kale, spinach, chard, or collard greens
Chicken and nut ingredients
2 tablespoons extra-virgin olive oil, divided
½ cup blanched almonds
1½ to 2 pounds boneless skinless chicken breast or chicken thighs
1 teaspoon salt, or to taste
½ teaspoon black pepper, or to taste
1 teaspoon Lebanese 7-spice blend or ground cinnamon
2 tablespoons chopped fresh parsley for garnish
Directions
Place the freekeh in a bowl and pick through it to remove any debris. Rinse it well under cold water until the water runs clear. Cover the freekeh with cold water and soak for 30 minutes. Drain and set aside.
Heat 2 tablespoons olive oil in a large heavy-bottomed skillet or Dutch oven over medium heat.
Add the diced onion and cook for 3 to 5 minutes, stirring occasionally, until the onion becomes soft and translucent.
Add the drained freekeh to the pan with the onions. Season with 1 teaspoon salt and ¼ teaspoon black pepper and stir to combine.
Pour in the 3 cups water and increase the heat to high. Bring the mixture to a boil.
Once boiling, reduce the heat to low and cover the pan. Cook for 20 to 25 minutes, stirring once or twice, until the freekeh is tender. If the liquid absorbs before the grain is tender, add a small amount of additional water and continue cooking.
When the freekeh is tender, stir in the chopped greens and mix until they wilt and are evenly incorporated. Transfer the cooked freekeh to a serving dish and cover to keep warm.
Wipe out the skillet and heat 1 tablespoon olive oil over medium heat. Add the blanched almonds and cook, stirring frequently, for 3 to 4 minutes until golden brown. Remove and set aside.
Season the chicken on both sides with salt, black pepper, and the 7-spice blend or cinnamon.
Add the remaining 1 tablespoon olive oil to the skillet and place the seasoned chicken in the pan. Cook for 5 to 7 minutes on the first side without moving it.
Flip the chicken and cook another 3 to 5 minutes until fully cooked and the internal temperature reaches 165°F (74°C).
Arrange the cooked chicken over the freekeh. Sprinkle with the toasted almonds and garnish with chopped parsley before serving.
Servings and timing
Servings: 4 servings
Preparation time: 35 minutes (including soaking time)
Cooking time: 30 minutes
Total time: about 1 hour 5 minutes
Variations
You can customize this recipe in several ways depending on your preferences or available ingredients.
One option is to substitute the chicken with turkey breast or shredded roasted chicken for a slightly different flavor. Another variation is to add vegetables such as diced carrots, bell peppers, or mushrooms while sautéing the onions for a more vegetable-packed dish.
For extra flavor, you can stir a small amount of ground cumin or coriander into the freekeh while it cooks. Toasted pine nuts or cashews can also replace almonds if you prefer a different nutty texture.
If you enjoy a brighter flavor, squeeze a little fresh lemon juice over the finished dish just before serving.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. It is best to keep the freekeh and chicken together so the flavors continue to blend.
To reheat, place the dish in a skillet over medium-low heat with a small splash of water or broth to prevent drying out. Stir occasionally until heated through.
You can also reheat individual portions in the microwave for about 1 to 2 minutes, stirring halfway through for even heating.
If freezing, place the cooled freekeh and chicken in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
What is freekeh?
Freekeh is a roasted green wheat grain commonly used in Middle Eastern cooking. It has a slightly smoky flavor and a chewy texture that works well in savory dishes.
Can I use whole freekeh instead of cracked freekeh?
Yes, but whole freekeh takes longer to cook. You may need to increase the cooking time by about 10 to 15 minutes and add extra water if necessary.
What does Lebanese 7-spice taste like?
Lebanese 7-spice is a warm spice blend usually made with ingredients such as black pepper, cinnamon, allspice, cumin, and cloves. It gives dishes a fragrant and slightly sweet depth.
Can I make this dish vegetarian?
Yes. Simply omit the chicken and add roasted vegetables, chickpeas, or sautéed mushrooms for a hearty vegetarian alternative.
What greens work best in this recipe?
Kale, spinach, chard, and collard greens all work well. Spinach cooks the fastest, while kale and collards provide a heartier texture.
How do I know when the chicken is fully cooked?
The chicken should reach an internal temperature of 165°F (74°C), and the juices should run clear when cut.
Can I cook the freekeh in broth instead of water?
Yes. Using chicken or vegetable broth will add even more flavor to the grain.
Is freekeh healthier than rice?
Freekeh generally contains more fiber and protein than white rice, making it a nutritious whole-grain option.
Can I prepare the freekeh ahead of time?
Yes. Cooked freekeh can be prepared a day in advance and stored in the refrigerator. Reheat it before adding the chicken and toppings.
What can I serve with Lebanese freekeh with chicken?
This dish pairs well with a fresh salad, yogurt sauce, cucumber salad, or roasted vegetables.
Conclusion
Lebanese Freekeh with Chicken is a flavorful and nourishing meal that combines wholesome grains, tender chicken, and warm spices in one satisfying dish. With its balance of textures, from the chewy freekeh to the crunchy toasted almonds, every bite offers comfort and depth of flavor. Whether you are exploring Middle Eastern cuisine or simply looking for a new way to prepare chicken and grains, this recipe is a delicious option that is both simple and memorable.
A comforting Lebanese dish made with smoky cracked freekeh, tender seasoned chicken, sautéed onions, leafy greens, and toasted almonds, creating a balanced and nourishing Middle Eastern meal.
Ingredients
2 cups cracked freekeh
2 tablespoons extra-virgin olive oil
1 medium onion, diced
1 teaspoon salt
1/4 teaspoon black pepper
3 cups water
2 cups chopped greens (kale, spinach, chard, or collard greens)
2 tablespoons extra-virgin olive oil, divided
1/2 cup blanched almonds
1 1/2 to 2 pounds boneless skinless chicken breast or chicken thighs
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
1 teaspoon Lebanese 7-spice blend or ground cinnamon
2 tablespoons chopped fresh parsley for garnish
Instructions
Place the freekeh in a bowl, rinse under cold water until the water runs clear, then soak in cold water for 30 minutes. Drain well.
Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium heat.
Add the diced onion and cook for 3–5 minutes until softened and translucent.
Add the drained freekeh and season with 1 teaspoon salt and 1/4 teaspoon black pepper. Stir to combine.
Pour in the 3 cups water and bring to a boil.
Reduce the heat to low, cover, and cook for 20–25 minutes until the freekeh becomes tender.
If needed, add a little extra water if the liquid evaporates before the grain softens.
Stir in the chopped greens and cook until wilted. Transfer the freekeh mixture to a serving dish and keep warm.
Heat 1 tablespoon olive oil in the skillet and add the blanched almonds. Toast for 3–4 minutes until golden brown. Remove and set aside.
Season the chicken with salt, black pepper, and Lebanese 7-spice blend.
Add the remaining tablespoon olive oil to the skillet and cook the chicken for 5–7 minutes on one side.
Flip and cook for another 3–5 minutes until the internal temperature reaches 165°F (74°C).
Arrange the cooked chicken over the freekeh.
Top with toasted almonds and garnish with chopped parsley before serving.
Notes
Cooking freekeh in chicken broth instead of water adds extra flavor.
Spinach cooks faster than kale or collards and can be added at the very end.
Fresh lemon juice can be squeezed over the dish before serving for brightness.
Pine nuts or cashews can replace almonds if desired.
Leftovers keep well and often taste even better the next day.
