FREEKEH WITH CHICKEN, ALMONDS AND YOGURT
Freekeh is unbelievably delicious. Just a bowl of it with a dab of yogurt would suffice, but for the full effect it should be topped with a savory stew of chicken or lamb. Freekeh is made from wheat that is harvested when the berries are still green and then burned to remove the chaff. It is often described as roasted, but when I say smoky, it really is. Use cracked freekeh as the whole-grain version takes longer to cook.
Provided by David Tanis
Categories poultry, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Pick over freekeh and rinse in cold water until water looks clear. Soak grain in cold water for 30 minutes, then drain well.
- 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.
- Add butter to oil. When hot, add freekeh and stir to coat. Add allspice, cinnamon stick, pepper and salt.
- 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.
- Meanwhile, prepare the chicken: Season the meat on both sides generously with salt and pepper. Sprinkle with cinnamon and allspice and rub over chicken.
- 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.
- 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.
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John Joshua
[email protected]I would not recommend this recipe. It was a waste of time and ingredients.
Gemma Valero
[email protected]I followed the recipe exactly and it turned out terrible. The chicken was dry and the freekeh was mushy.
Junior Fayant
[email protected]This recipe is a bit bland for my taste. I added some extra spices and it was much better.
M Asis
[email protected]I'm not a big fan of freekeh, but my husband loves it. So, I made this recipe for him and he was very happy. He said it was the best freekeh dish he's ever had.
Lena Kidwell
[email protected]This dish is a great way to use up leftover chicken. I always have some on hand, so it's a quick and easy meal to throw together.
Max Ortiz
[email protected]I'm not a fan of almonds, so I omitted them from the recipe. It was still delicious!
Zubair kulsoom
[email protected]The yogurt sauce is the perfect complement to the savory chicken and freekeh. It adds a nice tanginess and creaminess.
Christina West
[email protected]This is my go-to recipe when I'm short on time. It's quick and easy to make, and it's always a crowd-pleaser.
Tania Torres
[email protected]I love how versatile this dish is. I've made it with chicken, lamb, and even vegetables. It's always delicious.
Tihou Chinwi
[email protected]This recipe was easy to follow and turned out great! I made it for a potluck and everyone loved it.
Full Gaming 420
[email protected]I'm not a huge fan of freekeh, but this recipe changed my mind! The combination of flavors and textures was amazing. I especially loved the crispy almonds.
Najeeb Prince
[email protected]This dish was a hit with my family! The chicken was tender and flavorful, and the freekeh was cooked perfectly. The almonds and yogurt added a nice touch of crunch and creaminess. I'll definitely be making this again.