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.
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
Converted for display; the recipe amounts stay equivalent.
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
- 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
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.
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