Chicken with freekeh is a dish that combines the nutty, smoky flavor and a chewy texture of the freekeh with the savory chicken which makes a satisfying meal for any weekday.
To make this dish, you’ll need a few simple ingredients. For the freekeh, you’ll need cracked freekeh, olive oil, diced onion, salt, pepper, and water. For the chicken and nuts, you’ll need more olive oil, blanched almonds, boneless skinless chicken breast or thighs, salt and pepper, 7-spice or cinnamon, and chopped parsley for serving. Don’t worry if you don’t have all of these ingredients on hand – you can easily find them at your local grocery store or online.
What Is Chicken with Freekeh?
Origins of the Dish
It is believed to have originated in the Levantine region, specifically in Syria and Lebanon. It is a traditional dish that has been passed down from generation to generation and has become a staple in Middle Eastern cuisine.
Cultural Significance
In Middle Eastern culture, food is a significant part of social gatherings and celebrations. Chicken with Freekeh is a dish often served at special events like weddings, birthdays, and holidays. It is a symbol of hospitality and generosity.
Ingredients:
For the Freekeh
- 2 cups of cracked freekeh
- 2 tbsp of extra-virgin olive oil
- 1 medium diced onion
- 1 tsp of salt
- ¼ tsp of black pepper
- 3 cups of water
For the Chicken and Nuts
- 2 tbsp of extra-virgin olive oil
- ½ cup of blanched almonds
- 1.5-2 lbs of
- chicken breast or thighs (boneless and skinless)
- Salt and pepper to taste
- 1 tsp of 7-spice or cinnamon
- Parsley for serving (chopped)
How to Make Chicken with Freekeh?
- Begin by rinsing the freekeh under cold water until the water runs clear. Soak the freekeh in cold water for 30 minutes before draining thoroughly.
- Heat olive oil in a heavy-bottomed skillet or Dutch oven over medium heat. Sauté onions until golden brown, approximately 5-10 minutes. Add the prepared freekeh to the skillet and season with salt and pepper.
- Pour water over the freekeh mixture, bring to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, stirring occasionally, until the freekeh is tender.
- While the freekeh cooks, season the chicken generously with salt, pepper, and 7-spice.
- Transfer the cooked freekeh to a serving dish and cover to keep warm. Wipe out the skillet and reheat olive oil over medium heat. Toast almonds until golden brown, then remove and set aside.
- Cook the seasoned chicken in the same skillet until juices run clear, approximately 5-7 minutes per side.
- Arrange the cooked chicken over the freekeh, top with toasted almonds, and garnish with fresh parsley. Serve immediately.
Serving Suggestions
Accompaniments
One of my favorite accompaniments is a simple side salad with mixed greens, cherry tomatoes, and a light vinaigrette. This helps balance the chicken and freekeh richness while adding some color and texture to the plate.
Another great option is roasted vegetables, such as carrots, sweet potatoes, and Brussels sprouts. These can be seasoned with herbs and spices to complement the flavors in the chicken and freekeh, and they also add some extra nutrition to the meal.
For a more substantial side dish, try serving the chicken and freekeh with a grain salad. Quinoa, bulgur, or couscous all work well, and you can add roasted vegetables, nuts, and dried fruit for extra flavor and texture.
Presentation Tips
First, be sure to arrange the chicken and freekeh attractively on the plate. This can be done by using a ring mold or by simply arranging the ingredients in a neat pile.
Next, consider adding some garnishes to the plate. Fresh herbs, such as parsley or cilantro, can add a pop of color and flavor, while a sprinkle of toasted nuts or seeds can add some crunch.
Finally, think about the color and texture of the plate as a whole. Adding a colorful side salad or some roasted vegetables can help to balance out the brown and green tones of the chicken and freekeh, while also adding some visual interest to the plate.
Storage and Leftovers
Refrigeration Guidelines
I usually transfer the leftovers into an airtight container and put them in the refrigerator within two hours of cooking. If you don’t have an airtight container, you can use a zip-top bag or wrap the chicken and freekeh tightly in plastic wrap.
It’s important to note that this cooked dish can be stored in the refrigerator for up to four days. Any longer than that, and it’s best to toss it out to avoid the risk of foodborne illness.
Reheating Tips
When it’s time to reheat your leftovers, there are a few things to keep in mind. First, make sure to reheat it to an internal temperature of 165°F (74°C) to ensure it’s safe to eat. You can use a food thermometer to check the temperature.
To reheat it, you can use the oven, microwave, or stovetop. If using the oven, preheat it to 350°F (175°C) and bake the dish for about 15-20 minutes, or until heated through. If using the microwave, cover the container with a damp paper towel to prevent it from drying out. If using the stovetop, add a splash of water or chicken broth to the pan and heat over medium-low heat, stirring occasionally, until heated through.
Remember, reheated chicken with freekeh may not be as moist and flavorful as it was when it was fresh. To add some extra flavor, you can sprinkle some fresh herbs or a squeeze of lemon juice over the top before serving.
Conclusion
I hope you enjoyed reading about my experience cooking chicken with freekeh. Throughout the process, I found that freekeh is a versatile and healthy grain that pairs well with a variety of proteins and vegetables.
One thing I particularly appreciated about freekeh is its nutty flavor and chewy texture, which adds depth and complexity to any dish. Additionally, freekeh is high in protein and fiber, making it a nutritious choice for those looking to add more plant-based foods to their diet.
Overall, I highly recommend giving freekeh a try in your next meal. Whether you’re a seasoned home cook or just starting this ancient grain is sure to impress with its unique flavor and nutritional benefits.
By the way, if you want a refreshing salad as a side dish, try adding this biwaz (parsley and onion salad)!
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