Freekeh with Chicken

Ingredients

• 2 lb potatoes, peeled and cut into large 2 inch cubes (about 5-6 potatoes, 1 kg)
• 1 tsp salt, plus extra for the potatoes
• 1/2 tsp black pepper
• 1 tsp garlic powder, plus extra for the potatoes
• 4 tbsp olive oil, divided
• 2 whole chickens, I like getting smaller ones (1 kg/2.2 lb)
• 4 tbsp yogurt (sour yogurt preferred but plain or Greek works fine)
• 1 tsp seven spices
• 1 tsp cardamom powder
• 3 tbsp ghee
• 3 cup freekeh, picked through very thoroughly for small stones and debris, and rinsed very thoroughly
• 1/2 tbsp salt
• 1.5 tbsp cardamom powder
• 6 cups chicken stock (or 2 bouillon cubes dissolved in 6 cups hot water)
• 1/2 cup toasted pine nuts or almonds
• 1/4 cup chopped parsley
• 2 cups plain yogurt for serving

Instructions

1. 1

   --- For the chicken and potatoes: ---

2. 2

   Preheat the oven to 450 F (230 C). On the base of a large roasting pan, scatter the potato cubes, and sprinkle generously with salt, pepper and garlic powder, then drizzle with olive oil, tossing well to combine. Place a wire rack on top of the potatoes.

3. 3

   Clean the whole chickens however you typically do. Mix together the yogurt, seven spice, 1 tsp each of salt, cardamom powder, garlic powder and 1/2 tsp of black pepper until a paste forms. Generously rub this onto both chickens, inside and out, top and bottom very thoroughly.

4. 4

   Place the chickens on the wire rack on top of the potatoes, drizzle evenly with 1 tbsp of olive oil, then place in the oven. Roast for 20-30 minutes until the skin of the chicken is a deep golden brown, then reduce the oven temperature to 390F (200C) and flip the chickens over carefully using tongs, (drizzling with another tbsp of olive oil) and roast for another 25 minutes or so until this part of the chicken also turns golden brown.

5. 5

   At this point, very loosely cover the pan with foil, and roast for another 30 minutes or until the chicken is totally cooked through, with the internal temperature at the fattest part reaching 167-172F (75-78C ), and the juices running clear if you poke the chicken between the drumstick and the body. Remove the chickens and the wire rack from the top of the potatoes, then return the potatoes to the oven and optionally broil the potatoes for another 3 minutes or so until golden brown.

6. 6

   --- For the freekeh: ---

7. 7

   To a large deep pot, add the ghee on high heat. Add the cleaned, rinsed freekeh, and toast, stirring constantly for 8-10 minutes.

8. 8

   Add the chicken stock, the cardamom powder, and the salt, and stir to combine. Let the freekeh boil vigorously for 5 minutes, covered, before reducing the heat to medium low and simmering, covered, until all the liquid has been absorbed and freekeh is tender, 25-30 minutes, stirring a couple times midway through. Remove from the heat, and keep the lid on the pot until ready to assemble.

9. 9

   --- To assemble and serve: ---

10. 10

    Place the freekeh on a large serving platter, I usually leave a little dip in the center of the freekeh, then place the roasted chickens in the center of the freekeh, then scatter the roasted potato cubes around the chicken.

11. 11

    Garnish with chopped parsley (not traditional but I like the color it gives) and lots of toasted almonds or pine nuts, and enjoy immediately, preferably with yogurt on the side!