Freekeh Roasted Green Wheat With Chicken A Traditional Arab Recipes

FREEKEH (ROASTED GREEN WHEAT) WITH CHICKEN - A TRADITIONAL ARAB

Steps:

• Soak the freekeh in plenty of water, it will start to absorb right away.
• Cover chicken with water in large pot.
• Bring to boil.
• Skim the scum off the top until broth is clear.
• Add two onions, cut in half, to remove any bad odors from the chicken.
• Simmer for another half hour.
• Remove chicken from broth. Set aside.
• Strain broth.
• Rinse freekeh, drain well.
• In a large pot, add olive oil to cover bottom and fry freekeh in it for a couple minutes.
• Add some of the broth, without measuring, to cover.
• Simmer slowly, covered.
• Add broth to keep from drying out.
• If you run out of broth, use water.
• Cook for an hour or more, making sure it does not get too dry.
• A half an hour before serving, heat oven to 400 degrees.
• Mix tomato paste, olive oil, salt, pepper and paprika.
• Put chicken on baking tray and brush with tomato/oil mixture.
• Bake for 20 minutes or until chicken gets a nice toasty finish to it.
• To serve, put freekeh on large tray. Top with chicken. Sprinkle with almonds and pine nuts.
• Serve with a yogurt salad made of plain yogurt, cucumber, dried mint, chopped green onions, and some salt to taste. Also, serve a salad of finely chopped tomato, cucumber, onion, green pepper, carrot, etc with a dressing of lemon and olive oil.

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.