Freekeh with Chicken

Ingredients

• 1 cup freekeh
• 2-3 cups chicken broth
• 2 onions (chopped)
• 1 tsp 7 spice
• 1 tsp salt (approx)
• Regular olive oil
• Handful of braised chicken
• Handful of assorted nuts (cashews, pine, pistachios)
• 1 tbsp butter + 3 tbsp browned butter
• 1 chicken, quartered
• 2 litres of water
• 1 cinnamon stick
• 6 peppercorns
• 2 cardamom pods
• 3 cloves
• 1 tbsp of salt
• 1 large onion (halved)
• 1 carrot (peeled)
• 1 celery stick

Instructions

1. 1

   --- To prepare the chicken broth ---

2. 2

   Flash fry the chicken quarters in a pan with some olive oil on high heat for a few minutes till browned on the outside. Transfer to a large stock pot with the onion, carrot, celery, cinnamon, cardamom, cloves, salt and water.

3. 3

   Bring to the boil then reduce to a simmer for around an hour

4. 4

   Clean the chicken and set aside to top the freekeh later.

5. 5

   --- To prepare the Freekeh ---

6. 6

   Clean the freekeh by sifting the grains on a tray with your fingers several times over making sure to remove any small stones or rubble

7. 7

   Wash the freekeh several times and soak in some warm water for half an hour before cooking

8. 8

   Sauté the onions in 2 drizzles of regular olive oil (3-4 tbspns) on low heat until caramalised. Don't rush this stage which may take 15+ minutes

9. 9

   Warm up the chicken stock in a separate pot

10. 10

    Drain the freekeh using a fine sieve and add to the onions along with the 7 spice. Sauté for five minutes and add enough of the warm chicken stock to cover

11. 11

    Add a tablespoon of butter, mix and put a lid on. Cook for around 30-40 minutes until the grain is well cooked, adding some stock if the mixture becomes too dry. Adjust the salt if necessary

12. 12

    Melt some butter on very low heat until it starts to froth and turn brown. This should take 5-10 minutes.

13. 13

    Spoon some of the freekeh onto a plate and place some of the braised chicken on top along with the toasted nuts

14. 14

    Drizzle the melted brown butter on top and serve immediately.