Freekeh, roasted green wheat, is an ancient Middle Eastern cereal with thousands of years of use, being the basis of Syrian and Levantine festive dishes traditionally combined with chicken or lamb.
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Freekeh with Chicken
Freekeh with Syrian Chicken: traditional step-by-step recipe, with chef tips and clear timings.
- Syria
- MAIN COURSES
- High protein
- easy
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 460 kcal
- Protein 30 g
- Carbohydrates 48 g
- Fat 16 g
Story behind the dish
Preparation
Freekeh with Chicken is a Syrian preparation with easy difficulty. Reserve about 60 minutes in total (20 for mise en place and preparation, 40 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 300 g freekeh (roasted green wheat).
- Have ready: 1 chopped chicken.
- Have ready: 1 onion.
- Have ready: 2 cloves of garlic.
- Have ready: 1 teaspoon cinnamon.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Wash the freekeh several times to remove traces of ash from roasting.
Wash the freekeh several times to remove traces of ash from roasting. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Brown the chicken in oil with onion and garlic until seared.
Brown the chicken in oil with onion and garlic until seared. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Add cinnamon and allspice
Add cinnamon and allspice, cover with broth and cook for 25-30 minutes until the chicken is tender. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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remove the chicken
Remove the chicken, add the freekeh to the broth and cook for 15-18 minutes until tender but textured. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Shred or chop the chicken and mix it with the cooked freekeh
Shred or chop the chicken and mix it with the cooked freekeh. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Serve sprinkled with pine nuts and almonds toasted in butter
Serve sprinkled with pine nuts and almonds toasted in butter. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Wash the freekeh well before cooking to remove any burnt shell.
- Freekeh maintains a firmer texture than rice, do not overcook it.
Variations
- Vegetarian freekeh with chickpeas.
- Version with lamb instead of chicken.
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