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Freekeh with chicken
Also known as فريكة · freekah · frikeh with chicken · green wheat with chicken
Green wheat with a distinct campfire smokiness, cooked as a pilaf under pulled chicken. Chewier and nuttier than rice.
Typical serving
540 kcal
usually 420–690 kcal
 Protein | 36 g |
|---|---|
 Carbs | 63 g |
 Fat | 16 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- cracked freekeh from a Middle Eastern grocer — the whole grain wants another forty minutes
Ingredients
Serves 2 · dimmer marks are storecupboard
- 140gcracked freekeh
- 280gchicken thighs, boneless
- 2 tspghee or oil
- 15galmonds and seeds — flaked almonds or pine nuts
- 1onion
- 450mlstock
- 2 tspallspice, cinnamon and black pepper
- to tastenatural yoghurt — to serve
Method
6 steps
soak · 6mFreekeh into a bowl of water, swirled hard with a hand and drained, three or four times, until the water comes off clean and no grit sits at the bottom.
chop · 5mOnion diced, chicken cut into big pieces.
fry · 12mChicken browned in the ghee and lifted out, then the onion and spices cooked soft in the same pan.
simmer · 30m walk awayFreekeh turned through the onion, stock in, chicken back on top, lid on, low. Cook until the grain is tender with a bite and the chicken is done through with no pink at the centre.
rest · 10m walk awayOff the heat, covered, ten minutes.
finish · 5mAlmonds toasted dry until gold and scattered over, with yoghurt on the side.
Worth knowing
Freekeh is wheat harvested young and set on fire — the grain is too moist to burn, so only the chaff goes, leaving the smoke behind.
Because it is harvested immature, freekeh keeps more protein and fibre than the same wheat left to ripen.
More from the Middle Eastern kitchen
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Browse macros for every Middle Eastern dish Foodakl can log: Middle Eastern · Turkish · Gulf · Levantine · Persian
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