Freekeh with Chicken
Freekeh with Chicken is a delicious and nutritious Middle Eastern dish packed with earthy, smoky flavors. This Lebanese-inspired recipe is a wholesome meal featuring tender, spiced chicken served over a bed of perfectly cooked freekeh. It’s a hearty, protein-rich dish that’s easy to prepare and ideal for family dinners or special gatherings.
Why You’ll Love This Freekeh with Chicken Recipe
- Customizable – Swap the protein, adjust the spices, or add your favorite nuts for garnish.
- Nutrient-Dense – Freekeh is high in fiber, protein, and essential minerals.
- Rich in Flavor – The smoky, nutty taste of freekeh pairs beautifully with the warm spices and juicy chicken.
- Easy to Make – With simple ingredients and a step-by-step process, this dish comes together effortlessly.
INGREDIENTS YOU’LL NEED
- Chicken: I have used chicken thighs with skin and bone. However, you can go for legs, breasts, or a whole chicken cut into quarters.
- Freekeh: I have used whole grain freekeh, not cracked freekeh, to maintain the chewy texture.
- Spices: A few spices that are normally available in your kitchen or easy to get in the stores.
- Almond: Although this is optional and you can replace it with other nuts, it is best to go for almond to garnish the dish since it goes well with freekeh.
How to Make Freekeh with Chicken
Step 1: Prepare the Chicken
Heat butter and olive oil in a pan over medium heat. Add chopped onion and sauté until translucent.
Season the chicken and place it skin-side down in the pan. Once golden brown, flip the chicken.
Transfer chicken to a baking pan. Pour ¼ cup boiling water into the baking pan, cover, and bake at 200°C (392°F) for 40 minutes.
Step 2: Cook the Freekeh
Drain the soaked freekeh. In the same pan with the remaining onion, add the freekeh and cook over medium heat until it dries slightly.
Stir in cinnamon, cardamom, black pepper, and salt. Pour in 3 ½ cups of boiling water and add the chicken bouillon cubes.
Cover tightly and cook over low heat for 45–50 minutes, checking every 15 minutes to prevent burning (avoid stirring).
Step 3: Assemble & Serve
Transfer the cooked freekeh onto a serving platter. Place the baked chicken on top.
Garnish with toasted almonds.
💡 Cooking Tips & Variations
- Use Wholegrain Freekeh – It maintains a chewy texture and absorbs more flavor.
- Keep the Chicken Skin On – This prevents the chicken from drying out.
- Customize the Spices – Add cumin, cloves, or allspice for a deeper flavor profile.
- Vegetarian Option – Swap chicken for mushrooms and use vegetable stock.
- Alternative Nuts – Try pistachios or pine nuts instead of almonds for a unique twist.
- Grill the Chicken – Instead of baking, grill the chicken for a smoky, charred flavor.
FAQ
Freekeh is a nutrient-rich ancient grain made from young green wheat that is roasted and rubbed to remove the husk. It has a smoky, nutty flavor and is often used in Middle Eastern and Mediterranean cuisine.
Whole Freekeh – Retains its chewy texture and takes longer to cook. Best for main dishes like this one.
Cracked Freekeh – Cooks faster and is commonly used in soups and salads.
Frying freekeh enhances its smoky flavor and prevents it from becoming mushy if overcooked.
Yes! Freekeh is high in fiber, protein, and iron, making it a great alternative to rice or pasta. It also has a low glycemic index, making it ideal for blood sugar control.
No, freekeh is made from wheat and contains gluten.
Serving Suggestions
- With Yogurt – A side of tangy Greek yogurt complements the dish beautifully.
- With a Fresh Salad – Serve with a cucumber and tomato salad for added freshness.
- With Pickles & Olives – A great way to enhance the dish’s flavors.
- With a Squeeze of Lemon – It brightens up the flavors and adds a citrusy twist.
Storing & Reheating
Refrigeration:
- Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing:
- Freeze cooked freekeh in a sealed container for up to 2 months.
- Thaw overnight in the fridge before reheating.
Reheating:
- Microwave: Heat for 2 minutes, stirring halfway through.
- Stovetop: Warm in a pan over low heat, adding a splash of water if needed.
- Oven: Cover with foil and bake at 180°C (350°F) for 10 minutes.
This classic Middle Eastern Freekeh with Chicken is a comforting, flavorful dish that’s packed with nutrition and incredibly easy to make. Try this authentic recipe today and enjoy a taste of Lebanon at home!
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⭐ PLEASE RATE AND REVIEW
If you have tried this Freekeh with Chicken recipe and liked it, please give it a 5-star rating and leave a comment below with your experience!
Freekeh with Chicken
Ingredients
For the Freekeh
- 2 cups freekeh
- 1 medium onion chopped
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- ½ teaspoon Cinnamon powder
- ¼ teaspoon cardamom powder
- ½ teaspoon coriander powder
- ½ teaspoon Black pepper powder
- Salt to taste
- 2 cubes chicken bouillon
- 3 ½ cups boiling water
For the chicken
- 4 chicken thighs with skin ,or a whole chicken cut in quarters
- ¼ teaspoon cinnamon powder
- ¼ teaspoon cardamom powder
- ½ teaspoon black pepper powder
- ¼ teaspoon coriander powder
For Garnishing
- 1 cup toasted or fried Almonds
- ¼ cup toasted pine nuts
Instructions
- Preheat the oven to 392F/200C.
- Season the chicken with the spices and keep aside.
- In a large pan, add butter and olive oil. Add the onions, and when it's translucent, add the chicken, skin down.
- When the bottom side of the chicken turns light brown, flip the chicken. The goal here is to get a light brown color and not to cook the chicken throughly.
- Transfer chicken to a baking pan. Keep the onion in the large pan. Pour 1/4 cup boiling water into the baking pan, cover, and bake the chicken on the middle shelf cook for 30 to 40 minutes.
- Wash the freekeh until the water runs clear. Drain it and add it to the fried onion in the pan. 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 and the chicken bouillon to the freekeh and stir. When the mixture boils again, cover tightly and continue cooking on low heat for 45 – 50 minutes. Check the freekeh every 15 minutes and add more boiling water if needed.
- Dish the freekeh onto a serving plate, place the chicken on top, and garnish with fried almonds and pine nuts.
Video
Notes
- You can use 3 1/2 cups of chicken stock and skip the water and the chicken bouillon.
- If you wish, you can remove the skin from the chicken and still have a delicious freekeh.
I have never heard of freekeh so I believed you when you said hair pin! Just kiddindg. 😀 Thanks for the introduction of this special grain. How interesting and I’d love to try this. Your chicken and freekeh looks so good together!
Lol! Thanks Nami, please try this dish, it’s very delicious. I don’t know why I don’t make it often. Let me know what you think once you try it 😉
Now I need to get hold of this freekeh…It sure looks really delicious specially with the chicken and all the herbs and spices. I love a unique and exotic dish such as this one. I love to try sometime. Thanks for sharing.
Thanks for your kind words and invitation, I appreciate it. I’ve been to your website and I will for sure submit my photos.
Hope you enjoy the recipe 🙂
very very delicious . I am salivating here..
Muna, this looks absolutely amazing! I love how the chicken turned out, but I never heard about freekeh. I will have to search and see is there any other names in translation. Thank you for sharing and have a wonderful weekend!
@Spice up the Curry, Thanks for coming over, I’m sure you’ll like this dish 🙂
@Sandra M, Thanks for the compliment Sandra. Freekeh is not well known in western countries, but I’ve seen recipes over the internet that used it as cereal and in salads. Hope you enjoy it 🙂
Oh Arabic dishes are so flavorful and delicious, I almost can taste it from the picture 🙂
Looks delicious and I bet it was! 🙂 My mother loves to stuff a whole chicken with freekeh.
@Medeja, You are right, I love Arabic food!
@Yasmin, Welcome, I believe this is your first visit to my blog! I’ve been to your blog, the food is amazing and the cakes are sooo cute … I’m following you 🙂
A fabulous dish! It looks ever so tasty and ddroolworthy. I would mind eating that every week if you ask me!
Cheers,
Rosa
That looks “freekeh”-shly good! Haha! Really, it does look absolutely delicious, I love the combination of spices used in the rub for the chicken, and am new to this new grain but can imagine its nutty flavours workign really well. Thanks for introducing this new dish to us!
@Rosa, Thanks for stopping by dear :)… This dish is full of flavor and is addictive. Give it a try!
@Shu Han, Glad to see you here 🙂 … I guess Freekeh is not a familiar dish, but believe me it’s delicious and you would want to make it again and again!
I love cooking kamut and other strains of wheat. So I’m sure I would like this.
wow, i tried this last night and taste really delicious. thanks for sharing, now i can cook this anytime.
Glad you liked my recipe, and thanks for your kind comment 🙂