Freekeh with Chicken

Ingredients

• 8whole chicken legs
• 680 g (24 oz)freekeh
• 3yellow onions, quartered
• 3red onions, chopped
• 4 cubeschicken stock
• 4 stickscinnamon
• 10 podscardamom
• 3bay leaves
• 1 tablespoonground cinnamon
• 1 tablespoonground cardamom
• 135 g (1½ cups)slivered almonds
• 135 g (1 cup)pine nuts
• 135 ml total (6 tablespoons + 3 tablespoons)vegetable oil
• to tastesalt
• to tastepepper

Instructions

1. 1

   Sort the freekeh

   Spread the freekeh over a white surface and pick out any small stones or other impurities.

2. 2

   Rinse and soak

   Rinse the freekeh in cold water using a very fine sieve. Cover it with water to soak while you prepare the chicken.

3. 3

   Simmer the chicken

   Bring 5 litres (5 quarts) of salted water to the boil with the chicken stock cubes, quartered yellow onions, cinnamon sticks, cardamom pods and bay leaves. Add the chicken legs and cook for about 1 hour, until covered and cooked through.

4. 4

   Reserve the broth

   Lift the chicken pieces out of the pot and keep the broth for cooking the freekeh.

5. 5

   Shred the chicken

   Remove the skin and bones from the chicken. Shred the meat and set it aside.

6. 6

   Strain the broth

   Filter the reserved broth.

7. 7

   Dry the freekeh

   Drain the soaked freekeh and pat it dry with a cloth.

8. 8

   Cook the freekeh

   Heat 6 tablespoons (90 ml) of oil in a large Dutch oven over medium heat and sauté the chopped red onions. Add the freekeh and stir for 5 minutes over medium-low heat.

9. 9

   Add the spices

   Stir in the ground cinnamon, ground cardamom, salt and pepper for 2 to 3 minutes, coating the freekeh evenly.

10. 10

    Simmer until tender

    Pour in enough filtered chicken broth to sit about 1 cm (½ inch) above the freekeh. Bring it to the boil, then cover, reduce the heat to low and simmer for about 25 minutes.

11. 11

    Toast the nuts

    Heat 3 tablespoons (45 ml) of oil in a frying pan. Add the pine nuts and slivered almonds and toast briefly until golden, watching and stirring constantly.

12. 12

    Serve the dish

    Serve the freekeh topped with the shredded chicken and scattered with the toasted almonds and pine nuts.

What is freekeh with chicken?

Freekeh with chicken is a traditional dish enjoyed across the Middle East, with a particular place in Kuwaiti cooking. Freekeh is roasted green wheat, and here it is cooked in broth made by simmering chicken with onions and whole spices.

This version brings together savoury, spiced grain, tender shredded chicken and a crisp, nutty topping. Cooking the freekeh in the chicken broth helps the flavours come together in one substantial dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 740 calories, 43g protein, 60g carbs, 37g fat.

Freekeh supplies most of the carbohydrate, while chicken contributes much of the protein. The cooking oil, chicken and generous nut topping provide much of the fat. Serve a measured portion with salad or vegetables alongside to add freshness and balance the plate.

Preparing the freekeh

Sort carefully: spread the grain on a pale surface so small stones or impurities are easier to spot. A very fine sieve helps keep the small grains from escaping during rinsing.

Soak and dry: let the rinsed freekeh sit in water while the chicken cooks, then drain and pat it dry. Removing excess water helps it take on the oil and spices evenly.

Building the chicken broth

Whole spices: cinnamon sticks, cardamom pods and bay leaves flavour the cooking liquid alongside the yellow onions and stock cubes. Strain the broth before using it so the finished grain has a clean texture.

Chicken: simmer the legs for about an hour, then remove the skin and bones and shred the meat. Keep the broth and chicken separate until the grain is cooked.

Cooking the grain

Start with onions: soften the chopped red onions in oil, then stir in the freekeh for 5 minutes over medium-low heat. This coats the grain before the broth is added.

Watch the liquid: add enough strained broth to reach about 1 cm above the freekeh. Once it boils, cover the pot and simmer gently for about 25 minutes.

How to judge doneness

Tender grain: after the covered simmer, taste a few grains to check that they are tender but still hold their shape. If they need more cooking, continue gently and check again.

Golden topping: toast the almonds and pine nuts only until golden, stirring and keeping a close eye on them. Their small size means they can darken quickly.

Serving the dish

Finish generously: spoon the shredded chicken over the freekeh and scatter the toasted nuts across the top. Serving the nuts at the end keeps their texture distinct.

For a balanced meal, add a crisp salad or a side of cooked vegetables. Their freshness makes a useful contrast to the warm, hearty grain.

Recipe notes & tips

• Sort the freekeh on a pale surface before rinsing so small impurities are easier to see.
• Use a very fine sieve when rinsing to keep the grains from draining away.
• Reserve the chicken broth after cooking the legs; it is the liquid used to cook the freekeh.
• Keep the pot covered during the 25-minute simmer and check the grain for tenderness afterwards.
• Stir the nuts continuously and remove them as soon as they turn golden.

Variations

• Extra herbs: Scatter chopped fresh parsley over the finished dish for a fresh note.
• More vegetables: Serve with a side of roasted or steamed vegetables.
• Broth adjustment: Add enough strained broth to sit about 1 cm above the grain, as directed.
• Nut choice: Use just almonds or just pine nuts if you do not have both.
• Spice balance: Adjust the salt and pepper to taste while seasoning the freekeh.

Common mistakes to avoid

• Skipping the sort: Small stones can remain among the grains, so spread out and inspect the freekeh first.
• Using a coarse sieve: Freekeh can slip through; rinse it in a very fine sieve.
• Leaving the broth unstrained: Filter it before adding it to the freekeh.
• Guessing the liquid level: Keep the broth about 1 cm above the grain for the simmer.
• Walking away from the nuts: They can toast quickly, so stir constantly and watch for a golden colour.

How to store

Refrigerate leftover freekeh and chicken in an airtight container for up to 3 days. Reheat until piping hot, adding a splash of water or broth if the grain has dried out; keep leftover toasted nuts separate if possible and add them just before serving.

Frequently asked questions