Freekeh with Chicken
Freekeh is one of the oldest known processed grains, with origins dating back thousands of years in the Levant region. Its unique preparation technique — harvesting the wheat while still green, followed by controlled burning of the straw and chaff, leaving the grains intact but smoky — was, according to legend, discovered by accident when an ancient Syrian village saw its wheat field burned by an unintended fire and found that the remaining grains were still edible and delicious. Unlike bulgur, which is made from fully ripened wheat, freekeh retains some of the young wheat's chlorophyll, giving it a greenish color and a nutritional profile richer in protein and fiber. In Syrian cuisine, it's often cooked in chicken or lamb broth, scented with cinnamon and toasted almonds, as a festive main course.
Smoky green wheat
Freekeh is young wheat, roasted over fire, with a distinct smoky taste.
Tender chicken
Chicken pieces cooked in the broth that also flavors the wheat.
Almonds and cinnamon
Toasted almonds and a touch of cinnamon add depth.
Rich in fiber
Raw green wheat is higher in fiber than regular rice.
Ingredients 4 servings
- 300g freekeh (smoked green wheat)
- 4 bone-in chicken thighs
- 1 large onion
- 50g almonds
- 2 tbsp butter
- 1 tsp cinnamon
- 1 tsp ground cumin
- 1 liter chicken broth
- Salt, pepper
- 2 tbsp oil
How to make it
- 1RINSE FREEKEH: Rinse the freekeh under cold water to remove dust, then drain.
- 2BROWN CHICKEN: Brown the chicken thighs in oil on all sides, then set aside.
- 3SAUTÉ ONION: Sauté the chopped onion in the same pot until translucent.
- 4ADD FREEKEH: Add the rinsed freekeh, cinnamon and cumin, sauté for 2 minutes stirring.
- 5SIMMER: Return the chicken thighs to the pot, pour in the hot broth and simmer covered for 30 minutes.
- 6TOAST ALMONDS: Toast the almonds in butter until golden and crisp.
- 7SERVE: Serve the freekeh with chicken on top, sprinkled with the toasted almonds.
Nutritional info
per serving (~400 ml)
Estimated nutritional values.
Pairs perfectly with
