Syrian Freekeh with Chicken
This ancient grain dish, particularly cherished in Syrian cities like Hama and Homs, is a staple for special occasions and is often enjoyed during Ramadan iftar for its comforting, hearty qualities.
Ingredients
- For the Chicken
- 1 chicken (approx. 1.5kg/3 lbs) Whole chicken, cut into pieces
- 1 large onion Large onion, quartered
- 2 leaves Bay leaves
- 1 stick Cinnamon stick
- 5 pods Whole cardamom pods
- 1 tsp Whole black peppercorns
- 2 tsp Salt
- 8 cups Water
- For the Freekeh
- 2 cups Cracked freekeh (medium grade), rinsed and drained
- 3 tbsp Vegetable oil or ghee
- 1 large onion Large onion, finely sliced
- 2 cloves Garlic, minced
- 1 tsp Ground allspice
- ½ tsp Ground cinnamon
- ½ tsp Ground black pepper
- 1 tsp Salt
- 4 cups Hot chicken stock
- ½ cup Toasted pine nuts or slivered almonds
- 2 tbsp Fresh parsley, chopped
Method
- 145 min
Start by preparing the chicken. In a large pot, combine the chicken pieces with the quartered onion, bay leaves, cinnamon stick, whole cardamom pods, black peppercorns, and 2 teaspoons of salt. Add 8 cups of water. Bring the mixture to a rolling boil over high heat, then reduce the heat to low, cover the pot, and let it simmer gently for about 45 minutes, or until the chicken is wonderfully tender. Once cooked, carefully remove the chicken from the pot and set it aside. Strain the chicken broth through a fine-mesh sieve to remove the spices and onion, then measure out 4 cups of the hot stock for the freekeh and set aside.
- 2
While your chicken simmers, turn your attention to the freekeh. It’s crucial to rinse it very well under cold running water, as freekeh often contains small impurities. Swirl it around in a bowl, drain, and repeat a few times until the water runs clear. Make sure it's thoroughly drained before moving on.
- 312 min
In a heavy-bottomed pot, ideally the one you’ll cook the freekeh in, heat 3 tablespoons of vegetable oil or ghee over medium heat. Add the finely sliced onion and sauté patiently, stirring occasionally, until it turns a beautiful deep golden-brown and caramelizes. This will take around 10-12 minutes. Then, add the minced garlic and cook for just another minute until fragrant, being careful not to burn it.
- 44 min
Add the well-drained freekeh to the pot with the sautéed onions and garlic. Stir continuously for about 3-4 minutes over medium heat. This step helps to lightly toast the freekeh, enhancing its naturally nutty and smoky aroma. You’ll notice it becoming more fragrant.
- 5
Sprinkle in the ground allspice, cinnamon, black pepper, and 1 teaspoon of salt. Stir everything together thoroughly, ensuring the freekeh grains are evenly coated with the aromatic spices. This infuses the freekeh with wonderful Middle Eastern flavors.
- 650 min
Carefully pour the 4 cups of hot chicken stock over the freekeh. Bring it to a boil, then immediately reduce the heat to the lowest possible setting. Cover the pot tightly with a lid and let it simmer undisturbed for 45-50 minutes. The key here is not to stir the freekeh while it cooks, as this can make it mushy. It’s ready when the freekeh is tender yet still has a pleasant chew, and all the liquid has been absorbed.
- 77 min
While the freekeh is gently simmering, let’s give our cooked chicken a beautiful golden finish. You can brush the chicken pieces with a little olive oil or leftover cooking oil and place them under a hot broiler for 5-7 minutes, watching carefully until the skin turns crispy and golden. Alternatively, you can quickly pan-fry them skin-side down in a little oil until golden.
- 8
Once the freekeh is cooked, turn off the heat and let it rest, covered, for 5-10 minutes. Then, gently fluff it with a fork. Carefully transfer the fluffy freekeh onto a large serving platter. Arrange the golden-crisp chicken pieces on top. For the finishing touch, generously sprinkle toasted pine nuts (or slivered almonds) and fresh chopped parsley over the entire dish. Serve immediately and enjoy!