Freekeh is an ancient Middle Eastern whole grain packed with protein, fiber and minerals. We love the nutty, chewy texture of this grain, and find it’s a great substitute for rice. While the cooking process is similar to rice, freekeh has a lower glycemic index, making this a healthier substitute.
When cooked with spices, as with this recipe, freekeh will absorb all the flavours, rendering this a cozy and inviting meal for date night or for your next meal prep.
This recipe cooks the freekeh alongside chicken. Fans of South Asian biriyani will love the similarities in this dish.
While chicken and rice / freekeh are as cozy and comforting as a meal can get, we notice a remarkable difference when using organic chicken. Try that out to maximize the flavours of this dish.
Freekeh and 7 spice can be purchased from your local Middle Eastern store.
Chicken Freekeh
Course: Dinner, MainDifficulty: Medium8
servingsFans of chicken biriyani will love this dish that is at once healthier and heartier. Consider this meal for your next date night or weekly meal prep.
INGREDIENTS
- FOR THE CHICKEN
10-15 pieces of chicken thighs and drumsticks
2 tsp salt
3 tsp ground 7 spice
1 tsp ground pepper
2 tsp garlic powder
1 medium sized lemon, juiced
Olive oil to coat
- FOR THE FREEKEH
500g freekeh
1L of water
4 tsp ground 7 spice
2 carrots, grated
20 pods of cardamom
1 stick of cinnamon
10 whole cloves
2 star anise
2 large onions (or 3 medium)
1 head of garlic
Bunch of cilantro
1 cup frozen green peas
Directions
- In a bowl marinade the chicken for at least an hour in the fridge (up to 24 hours).
- Slice the onions and chop up the garlic and cilantro.
- Wash the freekeh, using a fine mesh strainer.
- Using a spice bag, add cardamom, cinnamon, cloves and star anise.
Alternatively, you can use a cheesecloth by cutting a couple layers (4×4 inch). Add the whole spices and tie the opposite ends of the cheesecloth to make a tight pouch. - Heat up a large pot on high heat, add some olive oil, and start searing the chicken. Ensure not to overcrowd the pot. The chicken does not need to be fully cooked at this time. We are looking for a golden brown searing on the chicken.
- Transfer the chicken out of the pot into a plate or baking tray. Set aside.
- Add the onions and garlic to the pot. Cook until the onions are translucent.
- Add 2 tsps of ground 7 spice mix and continue cooking the onions and garlic for another minute.
- Add the freekeh into the pot, stir to combine, and cook for 2-3 minutes.
- Add water into the pot and stir well.
- Add the chicken back into the pot, ensuring the chicken is fully submerged in the water. Drop your DIY spice bag into the pot, and cover with lid.
- Lower heat to medium-high and cook for about 45mins until the freekeh is soft.
- When the freekeh is done cooking, turn the heat off and mix in the carrots, cilantro and green peas.
Notes
- Suggested toppings: sliced green onion, sliced almonds, or golden raisins
- Serve with a side of papadum for added texture
- If you do not have a spice bag or cheese cloth to infuse your spices, you can try grinding your spices. However, in this case, you will want to reduce the quantity of total spices used.
