Description
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.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 620mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 42g
- Cholesterol: 95mg
