0 from 0 votes

Freekeh with Chicken

Servings 4


  • 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.