Freekeh With Chicken, Almonds and Yogurt
- Total Time
- 1½ hours
- Rating
- Comments
- Read comments
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Ingredients
- 2cups cracked freekeh
- 3tablespoons extra-virgin olive oil
- ½cup blanched almonds
- 2tablespoons unsalted butter
- ¼teaspoon allspice
- 1(1-inch) stick of cinnamon
- ¼teaspoon black pepper
- 1teaspoon salt
- 5cups unsalted chicken broth or water
- 6large chicken thighs, whole legs or a cut-up bird, about 3 pounds
- Salt and pepper
- 1teaspoon cinnamon
- ½teaspoon allspice
- 2tablespoons extra virgin olive oil
- 2tablespoons unsalted butter
- 4cups unsalted chicken broth or water
- A few sprigs flat leaf parsley
- 2cups plain yogurt, for serving
For the Freekeh
For the Chicken
Nutritional analysis per serving (6 servings)
1048 calories; 71 grams fat; 20 grams saturated fat; 0 grams trans fat; 33 grams monounsaturated fat; 12 grams polyunsaturated fat; 49 grams carbohydrates; 8 grams dietary fiber; 5 grams sugars; 59 grams protein; 1781 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pick over freekeh and rinse in cold water until water looks clear. Soak grain in cold water for 30 minutes, then drain well.
- Step 2
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.
- Step 3
Add butter to oil. When hot, add freekeh and stir to coat. Add allspice, cinnamon stick, pepper and salt.
- Step 4
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.
- Step 5
Meanwhile, prepare the chicken: Season the meat on both sides generously with salt and pepper. Sprinkle with cinnamon and allspice and rub over chicken.
- Step 6
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.
- Step 7
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.
- Leftover freekeh will keep a week in the refrigerator. Reheat gently in a skillet with a little butter.
Private Notes
Comments
Would you mind telling us ordinary mortals where to buy Freekeh? Certainly not at my neighborhood supermarket.
It always amazes me that folks who can find their way to this invaluable source of delicious recipes don't seem to know how to do a search. In less than a minute I found all kinds of info on freekeh -- the different ways its spelled and pronounced, it's fascinating history, where to buy it [amazingly easy], recipes, and whatever else you might want to know. Just enter freekeh in the search box and you might be amazed at what you discover.
1st, freekeh took 55 minutes to get to rice like consistency & was still too wet. Needs half again more spices & 4 cups water/broth. Chicken was decent but not much point in getting it browned only to turn around & stew it. Way too much liquid in the chicken as well. I suggest either reducing amount of liquid or removing lid half way through cooking chicken. Used broth for everything and followed recipe as written. Not sure about a 2nd try. Used thighs as pictured.
I picked up freekeh from Marsh Hen Mills while visiting Charleston and Edisto Island last week. This dish was my introduction to the grain. Absolutely delicious and the spices made my house smell so good!
Whole grain freekeh is great: nutty, smokey, chewy. Too much stock left in the chicken braise, so here's an alternative. Braise chicken in 2/3s the spec'd broth in the oven at 325 until the internal temp is 185. Leave the chicken skin uncovered so it stays crisp. Meanwhile, toast the almonds in oven (less greasy). Set chicken aside and cook the freekeh in remaining broth, check and add broth/water as needed. 45-50 min for whole freekeh. Warm the chicken up in oven and serve. No leftover broth.
Too much liquid for cracked, whole-grain freekeh, after 45 mins. Leftover freekeh absorbed remaining broth in fridge. Good, but use less oil. For the meh chicken, couldn't fit that much liquid into my large braising pan, so stopped short of submerging the thighs. (Why brown skin-on chicken only to drown it?) Leftovers: broth from chicken into pea soup; shredded chicken for Fred's Chicken Salad; added toasted pinenuts & dates to freekeh; will make grain salad with the rest.
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