Entree: Jordan – فريكة ➤ freekeh (Smoked green wheat cooked as a nutty, chewy pilaf often served with meat or vegetables)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 1 1/2 cups (300 g) whole green freekeh, rinsed and drained
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil
- 1 large onion, thinly sliced (about 8 oz/225 g)
- 3 cloves garlic, minced (about 0.15 oz/4 g)
- 1 tsp (5 g) ground allspice
- 1/2 tsp (2.5 g) ground cinnamon
- 1 tsp (5 g) ground cumin
- 3 cups (720 ml) chicken stock
- 2 tbsp (30 ml) fresh lemon juice
- 2 tbsp (30 g) butter
- 1/4 cup (30 g) toasted pine nuts
- 1/4 cup (15 g) chopped fresh parsley
- Salt to taste
- Freshly ground black pepper to taste

Instructions

1. Pat chicken thighs dry and season with salt and pepper. In a large skillet or Dutch oven, heat 1 tbsp (15 ml) olive oil over medium-high heat and brown chicken, skin side down first, about 5 minutes per side. Remove and set aside.
2. Reduce heat to medium, add remaining 1 tbsp (15 ml) olive oil and butter. Add sliced onion and cook slowly until deeply caramelized, about 12–15 minutes. Stir in garlic and cook 30 seconds.
3. Add allspice, cinnamon, and cumin to the onions and toast briefly until aromatic. Stir in rinsed freekeh to coat with spices and onions for 1–2 minutes.
4. Return browned chicken to the pot nestling it into the freekeh. Pour in chicken stock and bring to a simmer. Cover, reduce heat to low, and cook until freekeh is tender and chicken is cooked through, about 25–30 minutes.
5. Remove lid and adjust seasoning with salt, pepper, and lemon juice. If liquid remains, simmer uncovered for a few minutes to achieve a fluffy texture.
6. Garnish with toasted pine nuts and chopped parsley. Serve freekeh with chicken pieces spooned on top.