Chicken With Freekeh Recipes

CHICKEN WITH FREEKEH

Steps:

• Rinse the chicken and put in a medium saucepan. Add 7 cups water and set over high heat. When the water is about to boil, skim the surface, then add the onion, cinnamon sticks and 1 tablespoon salt. Reduce to a gentle simmer and cook for 45 minutes. Remove 3 cups of stock and reserve. Cook the chicken for 30 minutes more.
• Melt the butter in a small saucepan over medium heat. Add the freekeh and stir until it is well coated. Let toast, stirring, until fragrant, about 2 minutes. Pour in the stock and add the ground cinnamon, allspice, ½ teaspoon salt and ¼ teaspoon pepper and bring to a boil. Reduce the heat and simmer, covered, for 30 minutes or more, until the freekeh is cooked to your liking. (At this point if the stock has all been absorbed, turn off the heat, recover the pot and let steam while you prepare the chicken. If the freekeh is too wet, drain excess stock and let steam as above.)
• Transfer the chicken to a chopping board and cut into 4 or 8 pieces, keeping the skin or not, as desired. Spoon the freekeh into a shallow serving bowl and arrange the chicken pieces on top. Garnish with cilantro, lemon, additional salt, pepper and ground cinnamon, if desired. Serve immediately with a bowl of plain yogurt.

FREEKEH WITH CHICKEN, ALMONDS AND YOGURT

Steps:

• Pick over freekeh and rinse in cold water until water looks clear. Soak grain in cold water for 30 minutes, then drain well.
• Heat oil in a heavy-bottomed large saucepan or Dutch oven over medium-high heat. Add almonds and fry, stirring, until golden, 3 to 4 minutes. Remove almonds and set aside.
• Add butter to oil. When hot, add freekeh and stir to coat. Add allspice, cinnamon stick, pepper and salt.
• Add broth, turn heat to high and bring to a boil. Cover and turn heat to low. Cook for 20 to 25 minutes, until tender. (Whole-grain freekeh will take 40 to 45 minutes.) From time to time, give freekeh a stir and make sure it isn't sticking. All liquid should be absorbed, as it would in cooking rice, and freekeh should be tender. If not, add a little water and cook for a few minutes longer. Taste for salt and adjust. Turn off heat.
• Meanwhile, prepare the chicken: Season the meat on both sides generously with salt and pepper. Sprinkle with cinnamon and allspice and rub over chicken.
• Heat olive oil and butter in a large deep skillet over medium-high heat. Gently fry chicken on both sides until nicely browned. Add broth and bring to a boil. Cover, turn heat to low and simmer for 35 to 40 minutes, until the chicken is tender. Turn off heat and keep warm.
• To serve, spoon freekeh onto a warm platter. Lay chicken on top and ladle remaining cooking liquid over. Top with reserved fried almonds. Garnish with parsley sprigs. Pass a bowl of yogurt.

FREEKEH WITH CHICKEN RECIPE BY TASTY

Steps:

• Cook the chicken thighs by boiling them in water and desired spices.
• Sauté the onions in olive oil. Add the washed freekah and let it cook for a minute.
• To this, add the chicken broth and the spices and bring to a boil. Once boiling, cover and cook on medium for around 25 minutes or until cooked and tender.
• To broil chicken: Cover chicken thighs with spice mixture and broil on high for 5 minutes.
• Garnish with roasted nuts and serve with yogurt or yogurt and cucumber salad.
• Enjoy!

PRESERVED LEMON ROAST CHICKEN WITH FREEKEH SALAD

Steps:

• Heat oven to 180C/160C fan/gas 4. In a bowl or food processor, combine the butter, preserved lemon and garlic to make a flavoured butter.
• Pat the chicken with kitchen paper, then fill the cavity with the bay, thyme, tarragon and flavoured butter, saving a little to spread over the thighs and breast. Season and roast in the oven for about 1 hr, basting every 20 mins or so with the preserved lemon butter and juices. It is cooked when the leg is wobbly when pulled from the body, and the juices run clear. Remove from the oven and leave to rest while you make the salad.
• Heat the olive oil in a high-sided frying pan or saucepan. Toast the freekeh for a few mins with the bay leaf. Cover with water, bring to the boil and skim off any scum. Simmer for 25-30 mins until cooked but still with a little bite. Rinse the freekeh under cold water, then drain and mix it with the herbs, broad beans, spring onions and radishes. Season and dress with olive oil, lemon juice and the juices from the bird poured over.