Freekeh with chicken.
Let me tell you a strange fact about me. I cook different dishes, come up with few of my own at times, and collect cookbooks, yet when it comes to daily cooking, I find myself stuck on making those same 5 or 6 dishes again, and again. I don’t know why it just happens.
“Let’s break this routine.” I told myself. Oh! And why not start today?
I went to the kitchen, opened the fridge, and scanned through it, nothing! I then opened the cabinet, and … voilà, Freekeh!
What is freekeh you asked? It’s my hair clip! No seriously, it’s a grain. It’s made from green wheat that’s roasted, smoked, and lastly dried. The rubbing process of the grain gave it the name freekeh. Freekeh is an Arabic word and it means, “Rubbed.” Freekeh is low in fat, has four times more fiber than rice, more protein than most other grains, it aids in losing weight because of its short transition in the body, and is low in carbohydrates. So, it’s good for you.
Freekeh with Chicken is an Arabic dish, but there are different versions of it, depending on which Arab country you are in. The recipe I’m sharing here is tweaked :). I find this way to be quicker, and (in my opinion) it gives better flavor to this dish.
If you have never tasted freekeh, it’s time you do. Freekeh tastes good, even better than rice. You can get Freekeh at Melissa’s.
- 1 chicken cut in quarters with skin and bones
- 2 cups green freekeh washed and soaked for 15 minutes
- 1 medium onion chopped
- 2 tablespoons butter
- 1 tablespoon oil
- 1/2 teaspoon Cinnamon powder for freekeh
- 1/4 teaspoon cardamom powder for freekeh
- 1/2 teaspoon Black pepper for freekeh
- Salt to taste
- 2 cubes chicken bouillon
- 3 1/2 cups boiling water for freekeh
- 1 cup fried almonds
- * You will use pinches of salt black pepper, cinnamon, and cardamom powder to sprinkle on the chicken.
- In a pan, add butter and oil.
- Fry onions, when translucent add the chicken, skin down.
- Sprinkle cinnamon, salt, black pepper, and cardamom on chicken. When the bottom side of the chicken turns light red, flip and season the other side.
- Preheat oven to 392F/200C.
- Transfer chicken to a baking pan. Pour 1/4 cup boiling water in the baking pan, cover and bake chicken on middle rack until cooked, around 40 minutes.
- Drain freekeh and add to onion, keep stirring on medium heat, until freekeh dries a bit. Add the freekeh spices and stir for 1 minute.
- Add 3 1/2 cup boiling water to freekeh and the chicken bouillon. When it boils, cover tightly and continue cooking on low heat for 45 – 50 minutes. Check on freekeh every 15 minutes so it won't dry out and burn, but don't mix with spoon.
- Dish the freekeh onto serving plate, place the chicken on top, and garnish with fried almonds.