Freekeh with Chicken Recipe – Lebanese Special
Freekeh with chicken is a delectable and wholesome Lebanese dish featuring ancient grains, complemented by toasted nuts and herbs. It’s a beloved recipe known for its rich flavors and nutritional benefits, providing a hearty and healthy option for family dinners. Packed with protein from the chicken and whole grain goodness of freekeh, this dish is ideal for feeding a crowd and adding diversity to your weekly meal plan. It’s both flavorful and straightforward to prepare, making it a perfect addition to any meal rotation!
- 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 :
Storage:Store any leftovers in an airtight container. Refrigerate for up to 3 days. Reheat on the stovetop until warmed through. Alternatively, the freekeh can be frozen and reheated in the microwave or on the stovetop as needed.
