Freekeh with Chicken Recipe – Lebanese Special
Freekeh with chicken is a delicious and well-balanced meal made with the ancient grain and served with toasted nuts & herbs. It’s a popular Lebanese recipe!
- Prep Time5 min
- Cook Time45 min
- Total Time50 min
Freekeh with Chicken Ingredients:
- 2 cups cracked freekeh
- 2 tablespoons extra-virgin olive oil
- 1 medium onion diced
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 3 cups water
- 2 tablespoons extra virgin olive oil divided
- ½ cup blanched almonds
- 1.5-2 pounds boneless skinless chicken breast or thighs
- Salt and pepper to taste
- 1 teaspoon 7 spice or cinnamon
- Chopped parsley for serving
How to Make Freekeh with Chicken
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.
Season the chicken on both sides generously with salt and pepper and 7 spice.
Transfer cooked freekeh to a serving dish and cover to keep warm.
For the layers: Lay the toasted pita chips on a platter, top with the chickpeas and sprinkle with the salt and cumin. Top with the fried eggplant, then pour over the yogurt sauce and top with the parsley. Sprinkle over the paprika, pomegranate seeds and cranberries. Top with the melted butter and toasted pine nuts. Garnish with mint leaves if using and serve.
Wipe the skillet with a paper towel, then heat 1 tablespoon olive oil on medium heat. Add almonds and fry, stirring, until golden, 3 to 4 minutes. Remove almonds and set aside.
Add the remaining olive oil to the skillet on medium heat and transfer the seasoned chicken to the skillet. Cook for 5-7 minutes on one side without touching, then flip over and cook for an additional 3-5 minutes until the juices run clear and the chicken is cooked through.
Lay the chicken on top of the cooked freekeh. Top with reserved fried almonds and garnish with parsley.
Storage: Store any leftovers in an airtight container. They will last about 3 days in the fridge and can be reheated on the stovetop. The freekeh can be frozen and reheated in the microwave or on the stovetop.