Freekeh with Chicken
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.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 1 godz. 30 min
- Porcje
- 4
- Trudność
- Średni
- Na porcję
- 653 kcal
Informacja o alergenach: może zawierać gluten. W razie alergii zawsze sprawdzaj opakowania składników.
Przygotowanie stanowiska
Składniki
Składniki
- 4 szt.chicken thigh, bone-in, skin-on
- 2 łyżkaolive oil
- 1 szt.yellow onion, chopped
- 3 ząbekgarlic, minced
- 1,5 szklankafreekeh, rinsed
- 3,5 szklankachicken broth
- 1 łyżeczkacumin, ground
- 0,5 łyżeczkacoriander, ground
- 0,25 łyżeczkacinnamon, ground
- 0,25 łyżeczkaallspice, ground
- 0,75 łyżeczkasalt
- 0,25 łyżeczkablack pepper, freshly ground
garnish
- 2 łyżkaparsley, fresh, chopped
- 2 łyżkatoasted almond, slivered(opcjonalnie)
Sprzęt
measuring cups · large pot · wooden spoon · measuring spoons · dutch oven
Sposób przygotowania
Krok po kroku
- 1
Pat the chicken thighs dry with paper towels and season generously with salt and black pepper.
Około 2 min
- 2
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Około 1 min
- 3
Sear the chicken thighs skin-side down for 5-7 minutes until the skin is golden brown and crispy.
Około 6 min
Wskazówka kucharza: 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.
Około 3 min
- 5
Remove the chicken from the pot and set aside, leaving the rendered fat in the pot.
Około 1 min
- 6
Add the chopped yellow onion to the pot and sauté for 5-7 minutes until softened and translucent.
Około 6 min
Wskazówka kucharza: 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.
Około 1 min
Wskazówka kucharza: 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.
Około 1 min
- 9
Add the rinsed freekeh to the pot and stir to coat it with the spices and onion mixture.
Około 2 min
- 10
Pour in the chicken broth and add the remaining salt and black pepper.
Około 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.
Około 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.
Około 40 min
Wskazówka kucharza: 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.
Około 10 min
Wskazówka kucharza: 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.
Około 1 min
- 15
Garnish with fresh chopped parsley and optional toasted slivered almonds.
Około 1 min
Na porcję
Wartości odżywcze
- Kalorie
- 652,9kcal
- Białko
- 51,5g
- Węglowodany
- 49,3g
- Tłuszcz
- 27,1g
- Błonnik
- 6,9g
- Cukry
- 3,1g
Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.
Przechowuj prawidłowo
Store leftover freekeh with chicken in an airtight container in the refrigerator.
Reheat gently in a microwave or on the stovetop with a splash of broth or water to prevent drying out.