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.