Freekeh with Chicken
Freekeh with chicken is a delicious and well-balanced meal made with the ancient grain and served with toasted nuts & herbs. It's a popular Lebanese recipe!
- Prep time
- 5 min
- Cook time
- 45 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups cracked freekeh
- 2 tablespoons extra-virgin olive oil
- 1 medium onion (diced)
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 3 cups water
- 2 tablespoons extra virgin olive oil (divided)
- ½ cup blanched almonds
- 1.5-2 pounds boneless skinless chicken breast or thighs
- Salt and pepper (to taste)
- 1 teaspoon 7 spice (or cinnamon)
- Parsley (chopped, for serving)
Instructions
- 1
Pick over freekeh to remove any debris, and rinse in cold water until water looks clear. Soak the freekeh in cold water for 30 minutes, then drain and set aside.
- 2
Heat the olive oil in a heavy-bottomed large skillet or Dutch oven over medium heat. Add the onions and cook until golden brown, about 5 to 10 minutes. Transfer the freekeh over the cooked onions, and season with salt and pepper.
- 3
Add the water, turn heat to high and bring to a boil. Cover and turn heat to low. Cook until the freekeh is tender, about 20 to 25 minutes, stirring a couple times.
- 4
Season the chicken on both sides generously with salt and pepper and 7 spice.
- 5
Transfer cooked freekeh to a serving dish and cover to keep warm.
- 6
Wipe the skillet with a paper towel, then heat 1 tablespoon olive oil on medium heat. Add almonds and fry, stirring, until golden, 3 to 4 minutes. Remove almonds and set aside.
- 7
Add the remaining olive oil to the skillet on medium heat and transfer the seasoned chicken to the skillet. Cook for 5-7 minutes on one side without touching, then flip over and cook for an additional 3-5 minutes until the juices run clear and the chicken is cooked through.
- 8
Lay the chicken on top of the cooked freekeh. Top with reserved fried almonds and garnish with parsley.