Freekeh with Chicken Recipe – Lebanese Special
This freekeh with chicken is a hearty and wholesome Lebanese one-pot meal built around smoky, roasted freekeh simmered in aromatic broth with caramelized onions and warming spices. Topped with tender braised chicken and toasted nuts, it brings comfort, flavor, and nutrition—all in a single, satisfying dish.
- Prep Time5 min
- Cook Time45 min
- Total Time50 min
Freekeh with Chicken 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 tablespoons extra virgin olive oil divided
- ½ cup blanched almonds
- 1.5-2 pounds boneless skinless chicken breast or thighs
- Salt and pepper to taste
- 1 teaspoon 7 spice or cinnamon
- Chopped parsley for serving
How to Make Freekeh with Chicken
Begin by picking over the freekeh to remove any debris, then rinse it thoroughly in cold water until the water runs clear. Soak the freekeh in cold water for 30 minutes, then drain and set aside.
Heat the olive oil in a heavy-bottomed large skillet or Dutch oven over medium heat. Add the diced onions and cook until they turn golden brown, about 5 to 10 minutes.
Transfer the soaked freekeh to the skillet with the cooked onions. Season with salt and pepper to taste.
Pour in the water, increase the heat to high, and bring it to a boil. Once boiling, reduce the heat to low, cover the skillet, and simmer until the freekeh is tender, about 20 to 25 minutes. Stir occasionally during cooking.
While the freekeh is cooking, season both sides of the chicken generously with salt, pepper, and 7 spice (or cinnamon).
Once the freekeh is tender, transfer it to a serving dish and cover to keep warm.
For the chicken: Wipe the skillet clean with a paper towel. Heat 1 tablespoon of olive oil over medium heat. Add the blanched almonds and fry them, stirring occasionally, until they turn golden brown, about 3 to 4 minutes. Remove the almonds from the skillet and set them aside.
In the same skillet, add the remaining tablespoon of olive oil over medium heat. Place the seasoned chicken breasts or thighs in the skillet and cook for 5 to 7 minutes on one side without moving them. Flip the chicken pieces and continue cooking for an additional 3 to 5 minutes, or until the juices run clear and the chicken is fully cooked through.
To serve, place the cooked chicken on top of the prepared freekeh. Sprinkle the reserved fried almonds over the chicken and garnish with chopped parsley.
This should align with the intended steps for preparing Freekeh with Chicken.
Recipe Notes :
Grain Prep: Rinse and, if desired, soak the freekeh briefly to remove debris and reduce cooking time.
Onion Base: Slowly sauté onions until golden and sweet—they form a flavorful foundation for the grain.
Spice Choices: Use Lebanese seven-spice, cumin, and a pinch of cinnamon or cardamom for authentic depth.
Nut Garnish: Toast almonds or pine nuts separately until golden to add flavor and crunch at serving.
Cooking Liquid: Use chicken broth (and optionally add stock from braised chicken) for savory moisture; adjust liquid to achieve a fluffy, not soggy, texture.
Next-Day Bonus: This dish tastes even better the next day—flavors meld, and the texture becomes more cohesive.
