Freekeh with Chicken is a traditional Middle Eastern Dish using the superfood grain Freekeh.
Freekeh
Freekeh or Freekah is an ancient grain that is very popular in the Middle Eastern cuisine. The taste is close to barley but a bit smokier. It is made from green wheat that is picked young and goes through a roasting process, and then it’s sun-dried and threshed – so the process is very natural as it only uses fire/sun and air. Freekeh has been recently labelled as a superfood, it’s based on wholegrain and contains a lot of protein and fibre, and if you compare it to brown rice, freekeh contains 4 times the amount of the protein and 2 times the amount of fibre! It’s also rich in magnesium, selenium, and potassium, and is low in glycemic index.
The texture of freekeh is nutty and pleasantly chewy, and it was discovered accidentally by farmers about 2,000 years ago in the Middle East. Because Freekeh is rich in fiber it fills you up and keeps you full for longer which can help with weight loss. It is also very popular among vegans and vegetarians.
HOW TO SERVE FREEKEH
There are many ways in which you can have Freekeh; toss it in a salad, soups, pilafs, to make stuffing for chicken or poultry, or simple drizzle with maple syrup and add fresh fruits, yogurt and nuts!
You can buy Freekeh in 3 different sizes: fine, medium, and rough. Fine freekeh (cracked) is best to make soups (Jordanian Cuisine), medium and rough Freekeh (whole) is great to toss in salads, or to cook with meat, chicken, or to make the stuffing.
Freekeh is very easy to prepare, it takes 15-20 minutes to soften (cracked freekeh), you will need about 2 1/2 cups of water to cook 1 cup of Freekeh. You can also use your rice maker and choose the brown rice option.
Freekeh With Chicken Recipe
This recipe is for Freekeh with chicken that we usually have for lunch or dinner in my family. It’s a traditional recipe that many Jordanian families make at home. You also might be able to find it served in some restaurants in Amman. To make this dish really delicious, we add lightly caramelised fried onions and top it with roasted pine nuts and almonds. This is usually served with plain yogurt and a simple Arabic salad on the side.
For more great Middle Eastern recipes, check out of my Middle Eastern category page, and try freekeh with Musakhan (Sumac Roasted Chicken).
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Freekeh with Chicken
Equipment
- Large heavy pot with lid
- Large bowl
- wooden spoon
- Small skillet
Ingredients
- 2 ½ pounds (1100 g) chicken whole, or bone in chicken pieces
- Water to cover the chicken
- 1 large yellow onion diced
- 2 cloves garlic divided
- 2 bay leaves
- 1 tablespoon green cardamom pods
- 2 medium cinnamon sticks
- 1 tablespoon olive oil
- 1 tablespoon ghee plus 1 tablespoon (14 g) for toasting the almonds
- 2 cups (300 g) whole freekeh rinsed well and drained
- 3 cups (750 ml) chicken stock from cooking the chicken
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cumin
- ½ teaspoon baharat or seven spice
- ¼ teaspoon ground black pepper
- ½ cup almond halves
Instructions
- Add the chicken to a large pot and cover with water. Bring to a boil over high heat, then skim off any foam.
- Add bay leaves, cardamom pods, and cinnamon sticks. Reduce heat to a gentle simmer and cook until the chicken is fully cooked, about 25 minutes for smaller pieces or 35 to 45 minutes for a whole chicken.
- Remove the chicken to a bowl. Strain the cooking liquid and measure out 3 cups (750 ml) to use as the stock for the freekeh.
- When cool enough to handle, discard skin and bones. Shred the chicken into bite-sized pieces.
- Rinse and wipe out the pot, then place it back on the stove over medium heat.
- Add the olive oil and 1 tablespoon ghee. Add onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 30 seconds.
- Add the freekeh and stir for 2 minutes. Pour in the measured stock and bring to a boil.
- Add the salt, ground cinnamon, cumin, baharat, and black pepper, then stir well.
- Reduce heat to the lowest setting and cover. Simmer at about 185°F to 205°F (85°C to 96°C) until the freekeh is tender, about 35 to 40 minutes.
- Turn off the heat and rest covered for 10 minutes, then fluff with a fork.
- Stir in the shredded chicken and warm for 2 minutes.
- Toast the almond halves in 1 tablespoon (14 g) ghee in a small skillet over medium heat until golden, about 3 to 5 minutes.
- Spoon into bowls and sprinkle with the toasted almonds.
Notes:
- Do not stir the freekeh while it simmers. Stirring can make it gummy. If the pot looks dry before the freekeh is tender, add ¼ cup hot stock or water (60 ml) and keep simmering.
- Storage, reheating, freezing: Refrigerate in an airtight container for up to 4 days. Reheat on the stove over medium-low heat with a splash of stock or water, stirring until hot. Freeze in portions for up to 3 months. Thaw overnight in the fridge, then reheat with a splash of liquid.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Iman says
Can you mix freekah with rice? I have not tried that combo, but it sounds like it could work.
Little Sunny Kitchen says
Freekah and rice cook at different rates, so if you wanted to mix in some rice, I’d suggest cooking it separately, then stirring it in. Enjoy!
Monica says
I was looking for the Jordanian recipe and I found it 👍🏼