Freekeh with Chicken

Method

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1. Simmer the chicken with the onion, whole spices, bay and salt in the water for 30 minutes, skimming the foam. Lift the chicken out and strain the broth, keeping 900 ml.

   Mark done Start 30 min timer

2. Rinse the freekeh in several changes of water, picking out any grit and chaff, and drain.

   Mark done

3. Soften the chopped onion in the oil for 8 minutes, then stir in the allspice and cinnamon.

   Mark done Start 8 min timer

4. Add the freekeh and turn it in the oil for 2 minutes.

   Mark done Start 2 min timer

5. Pour in the 900 ml of hot broth, add the salt, bring to the boil, then cover and cook on low heat 40 minutes, until the grains are tender but still chewy and the liquid is gone.

   Mark done

6. Meanwhile grill the chicken thighs skin-side up for 8 minutes until the skin crisps, and toast the nuts in the butter until gold.

   Mark done Start 8 min timer

7. Rest the freekeh covered for 10 minutes, fork it through, and serve with the chicken on top, scattered with nuts, parsley and lemon.

   Mark done Start 10 min timer

Chef’s Tips

• Rinse and pick it over. Freekeh really does carry grit.
• Check whether yours is whole or cracked — the times are very different.
• Grill the poached skin at the end or it stays flabby.

Pairing Suggestions

• Plain yogurt
• A tomato and onion salad
• Pickled chillies

Storage & Reheating

Refrigerated for 3 days. Reheat covered with a splash of broth. It freezes for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.