In a saucepan combine freekeh with water or stock, salt, and olive oil. Bring to boil, cover and then allow to simmer for 35-40 minutes or until water is absorbed.
To roast the chicken simple chop and fry an onion, then place it in a baking dish along with the chicken pieces tossed in baharat, olive oil, and add some water. Roast until chicken is cooked and golden brown.
Fry fairly long slices of onion in olive oil and top the freekeh with some roasted pine nuts, and almonds. Serve with plain yogurt on the side.