Main CourseDinner

Freekeh with Chicken

Name: Freekeh with Chicken
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: lebanese, middle_eastern
Ingredients: 4 pcs chicken thigh bone-in, skin-on; 2 tbsp olive oil; 1 pcs yellow onion chopped; 3 clove garlic minced; 1.5 cup freekeh rinsed; 3.5 cup chicken broth; 1 tsp cumin ground; 0.5 tsp coriander ground; 0.25 tsp cinnamon ground; 0.25 tsp allspice ground; 0.75 tsp salt; 0.25 tsp black pepper freshly ground; 2 tbsp parsley fresh, chopped; 2 tbsp toasted almond slivered (optional)

This hearty Middle Eastern dish features smoky freekeh, a roasted green wheat grain, cooked with tender chicken and aromatic spices. It's a comforting and flavorful one-pot meal that's perfect for a satisfying dinner.

An original recipe by Forkin

Total time: 1 hr 30 min
Serves: 4
Difficulty: Medium
Per serving: 653 kcal

Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

4 pcschicken thigh, bone-in, skin-on
2 tbspolive oil
1 pcsyellow onion, chopped
3 clovegarlic, minced
1.5 cupfreekeh, rinsed
3.5 cupchicken broth
1 tspcumin, ground
0.5 tspcoriander, ground
0.25 tspcinnamon, ground
0.25 tspallspice, ground
0.75 tspsalt
0.25 tspblack pepper, freshly ground

garnish

2 tbspparsley, fresh, chopped
2 tbsptoasted almond, slivered(optional)

Equipment

measuring cups · large pot · wooden spoon · measuring spoons · dutch oven

The method

Step by step

1
Pat the chicken thighs dry with paper towels and season generously with salt and black pepper.
About 2 min
2
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
About 1 min
3
Sear the chicken thighs skin-side down for 5-7 minutes until the skin is golden brown and crispy.
About 6 min
Cook’s note: Do not overcrowd the pot; sear in batches if necessary.
4
Flip the chicken and sear for another 3-4 minutes on the other side.
About 3 min
5
Remove the chicken from the pot and set aside, leaving the rendered fat in the pot.
About 1 min
6
Add the chopped yellow onion to the pot and sauté for 5-7 minutes until softened and translucent.
About 6 min
Cook’s note: Scrape up any browned bits from the bottom of the pot with a wooden spoon.
7
Add the minced garlic and cook for 1 minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
8
Stir in the ground cumin, ground coriander, ground cinnamon, and ground allspice, cooking for 30 seconds to toast the spices.
About 1 min
9
Add the rinsed freekeh to the pot and stir to coat it with the spices and onion mixture.
About 2 min
10
Pour in the chicken broth and add the remaining salt and black pepper.
About 1 min
11
Bring the mixture to a boil, then reduce the heat to low, return the seared chicken thighs to the pot, nestling them into the freekeh.
About 2 min
12
Cover the pot tightly and simmer for 35-40 minutes, or until the freekeh is tender and has absorbed most of the liquid, and the chicken is cooked through.
About 40 min
Cook’s note: Avoid lifting the lid too often to allow the freekeh to cook evenly.
13
Remove the pot from the heat and let it rest, covered, for 10 minutes.
About 10 min
Cook’s note: This resting period allows the freekeh to fully absorb any remaining liquid and become fluffier.
14
Fluff the freekeh with a fork and serve the chicken and freekeh hot.
About 1 min
15
Garnish with fresh chopped parsley and optional toasted slivered almonds.
About 1 min

Per serving

Nutrition

71%Score

Calories: 652.9kcal
Protein: 51.5g
Carbs: 49.3g
Fat: 27.1g
Fibre: 6.9g
Sugar: 3.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover freekeh with chicken in an airtight container in the refrigerator.

Reheating

Reheat gently in a microwave or on the stovetop with a splash of broth or water to prevent drying out.