CHICKEN WITH FREEKEH
Provided by Christine Muhlke
Categories dinner, weekday, main course
Time 2h15m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Rinse the chicken and put in a medium saucepan. Add 7 cups water and set over high heat. When the water is about to boil, skim the surface, then add the onion, cinnamon sticks and 1 tablespoon salt. Reduce to a gentle simmer and cook for 45 minutes. Remove 3 cups of stock and reserve. Cook the chicken for 30 minutes more.
- Melt the butter in a small saucepan over medium heat. Add the freekeh and stir until it is well coated. Let toast, stirring, until fragrant, about 2 minutes. Pour in the stock and add the ground cinnamon, allspice, ½ teaspoon salt and ¼ teaspoon pepper and bring to a boil. Reduce the heat and simmer, covered, for 30 minutes or more, until the freekeh is cooked to your liking. (At this point if the stock has all been absorbed, turn off the heat, recover the pot and let steam while you prepare the chicken. If the freekeh is too wet, drain excess stock and let steam as above.)
- Transfer the chicken to a chopping board and cut into 4 or 8 pieces, keeping the skin or not, as desired. Spoon the freekeh into a shallow serving bowl and arrange the chicken pieces on top. Garnish with cilantro, lemon, additional salt, pepper and ground cinnamon, if desired. Serve immediately with a bowl of plain yogurt.
Nutrition Facts : @context http, Calories 748, UnsaturatedFat 24 grams, Carbohydrate 45 grams, Fat 41 grams, Fiber 9 grams, Protein 50 grams, SaturatedFat 14 grams, Sodium 1003 milligrams, Sugar 1 gram, TransFat 0 grams
FREEKEH WITH CHICKEN RECIPE BY TASTY
Here's what you need: chicken thighs, medium onion, freekeh, chicken broth, olive oil, ghee, ground cinnamon, allspice, turmeric powder, ground cardamom, salt and pepper, olive oil, pomegranate molasses, allspice, ground cinnamon, ground cardamom, paprika, salt and pepper
Provided by Tasneem Amr
Yield 2 servings
Number Of Ingredients 18
Steps:
- Cook the chicken thighs by boiling them in water and desired spices.
- Sauté the onions in olive oil. Add the washed freekah and let it cook for a minute.
- To this, add the chicken broth and the spices and bring to a boil. Once boiling, cover and cook on medium for around 25 minutes or until cooked and tender.
- To broil chicken: Cover chicken thighs with spice mixture and broil on high for 5 minutes.
- Garnish with roasted nuts and serve with yogurt or yogurt and cucumber salad.
- Enjoy!
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.
BRAISED CHICKEN WITH TOMATOES AND FREEKEH
Here's another winner one-pot dinner, a delicious variation on chicken and rice. Thighs are browned then cooked with freekeh, a roasted and cracked wheat. The chewy texture of freekeh soaks up the chicken's juices and its nutty flavor pairs well with the olives and tomatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Heat oil in a large braiser or straight-sided ovenproof skillet over medium-high. Season chicken with salt and pepper; cook, skin-sides down, until golden brown, 5 to 6 minutes. Turn and brown on other sides, about 2 minutes. Transfer to a plate.
- Pour off all but 2 tablespoons fat from skillet. Reduce heat to medium; add onion and garlic and cook, stirring, until onion is translucent, about 3 minutes. Stir in freekeh and cook about 30 seconds. Stir in 1 cup water, 1/2 teaspoon salt, and thyme. Return chicken to pan; add tomatoes and olives. Bring liquid to a boil, then cover and roast in oven until freekeh is tender and chicken is cooked through, about 30 minutes. Let stand 15 minutes; serve.
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- Sprinkle cinnamon, salt, black pepper, and cardamom on chicken. When the bottom side of the chicken turns light red, flip and season the other side.
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- In a saucepan combine freekeh with water or stock, salt, and olive oil. Bring to boil, cover and then allow to simmer for 35-40 minutes or until water is absorbed.
- To roast the chicken simple chop and fry an onion, then place it in a baking dish along with the chicken pieces tossed in baharat, olive oil, and add some water. Roast until chicken is cooked and golden brown.
- Fry fairly long slices of onion in olive oil and top the freekeh with some roasted pine nuts, and almonds. Serve with plain yogurt on the side.
FREEKEH WITH CHICKEN
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Reviews 1Total Time 30 minsServings 6
- Sear chicken. In a cast iron skillet, add olive oil and sear the chicken on both sides till golden. Season with salt, pepper and cinnamon and transfer to oven to continue cooking through for about 20 minutes.
- Saute onions. In a large pot,add 2 tablespoons of oil and sauté the onions for 2-3 minutes. Drain freekeh and add onion. Keep stirring on medium heat, until freekeh dries a bit. Add the freekeh spices and stir for 1 minute.
- Add stock. Add 3½ cup chicken stock to freekeh. When it boils, covertightly and continue cooking on low heat for 45 –50 minutes. Check on freekeh every 15 minutes so it won't dry out and burn, but don't mix with spoon.
CHICKEN WITH FREEKEH {AUTHENTIC LEBANESE RECIPE}
From feelgoodfoodie.net
Ratings 137Servings 8Cuisine LebaneseCategory Main Course
- Pick over freekeh to remove any debris, and rinse in cold water until water looks clear. Soak the freekeh in cold water for 30 minutes, then drain and set aside.
- Heat the olive oil in a heavy-bottomed large skillet or Dutch oven over medium heat. Add the onions and cook until golden brown, about 5 to 10 minutes. Transfer the freekeh over the cooked onions, and season with salt and pepper.
- Add the water, turn heat to high and bring to a boil. Cover and turn heat to low. Cook until the freekeh is tender, about 20 to 25 minutes, stirring a couple times.
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