Combining chicken, dates, saffron, and freekeh creates a dish that bursts with flavor and warmth. I love how the sweetness of the medjool dates pairs beautifully with the spices, making each bite a delightful experience. Using ingredients like chicken thighs, paprika, olive oil, onion, and the unique nutty flavor of freekeh, I transform simple elements into a memorable meal.
The saffron threads add a luxurious touch, while the toasted almonds bring a satisfying crunch. The blend of ingredients like cinnamon sticks, orange peel, and cardamom creates a symphony of flavors that make this dish special.
Understanding Freekeh
Freekeh is a nutritious grain made from young green wheat harvested early, roasted, and threshed. I find its slightly smoky flavor and chewy texture to be quite enjoyable.
Uses in Cooking:
- Salads: I love adding freekeh to salads for added texture.
- Side Dish: It serves as a great alternative to rice or quinoa.
- Soups: Freekeh enhances the heartiness of soups and stews.
Freekeh’s unique flavor makes it an excellent choice in my kitchen, especially when combined with spices or other ingredients like chicken and saffron. It’s a delightful addition to various meals that I enjoy experimenting with.
Ingredients:
- 8 chicken thighs (on the bone with the skin)
- 2 teaspoons of paprika
- ¾ teaspoons of ground cinnamon
- Salt and ground black pepper
- 2 tablespoons of olive oil
- 2 peeled medium onions cut into 2cm-wide stripes
- 3 bay leaves
- 3 small cinnamon sticks
- 3 wide strips of orange peel
- 10 lightly bruised cardamom pods
- 250g rinsed freekeh
- 6 quartered lengthways medjool dates, stoned
- ¼ teaspoons of saffron threads
- 500ml of chicken stock
- 25g toasted almonds flakes
- 5g shredded mint leaves
- 180g Greek yogurt for serving (optional)
How to make chicken with dates, saffron, and freekeh?
- Begin by placing the chicken in a spacious bowl. Season generously with ground cinnamon, paprika, 3/4 of a teaspoon of salt, and a liberal amount of black pepper. Massage the seasonings into the chicken and refrigerate for approximately one and a half hours to marinate. Add a substantial amount of oil to a large sauté pan. Heat over medium-high heat.
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Add the marinated chicken and cook for about 10 minutes, turning halfway to achieve a rich golden-brown exterior. Transfer the chicken to a plate, reserving approximately two tablespoons of oil in the pan.
- Increase the heat to high and add chopped onions. Sauté for 6 to 7 minutes, stirring often until the onions develop a caramelized character. Reduce heat to medium, then incorporate cinnamon, orange, bay leaf, and cardamom. Continue cooking for an additional three minutes until the onions are tender and fragrant.
- Stir in freekeh, dates, saffron, stock, 100ml of water, and the remaining salt. Carefully nestle the chicken back into the pan, ensuring it is partially submerged in the freekeh mixture. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 35 minutes.
- Elevate the heat, remove the lid, and allow the mixture to bubble vigorously for two to three minutes until the majority of the liquid has evaporated. Remove from heat, garnish with almonds and mint, and serve immediately.
Serving and Presentation Tips
I recommend using a large, shallow dish for serving. This allows guests to appreciate the vibrant colors of the dish.
Garnish Ideas:
- Fresh herbs, like parsley or cilantro
- Toasted almonds or walnuts for crunch
- Lemon wedges for a fresh squeeze of flavor
I like to layer the freekeh first, creating a base. Place the saffron-infused chicken and dates on top. This gives an appealing height and structure to the dish.
Consider adding a drizzle of saffron sauce around the edges for an elegant touch. It adds color and a hint of flavor as well.
For a family-style presentation, I often serve the dish directly from the cooking pot. This invites everyone to help themselves, making the meal feel more communal.
I also like to pair this dish with a light salad. A simple mix of greens with a citrus vinaigrette brightens the meal.
Using colorful plates can enhance the visual appeal. The contrast between the warm hues of the chicken and the vibrant greens of the garnish looks stunning.
Storage and Reheating Best Practices
Refrigeration
- Store in the refrigerator within two hours of cooking.
- Consume within 3-4 days for the best quality.
Freezing
- For longer storage, freeze portions in airtight containers.
- Enjoy within 2-3 months for optimal taste.
Before reheating, I recommend allowing the dish to thaw in the refrigerator overnight if frozen. This helps maintain its quality.
Reheating Tips
- Microwave: Heat on medium power for even warming. Stir occasionally.
- Oven: Reheat at 350°F (175°C) until warmed through. Cover to retain moisture.
Make sure to check that the chicken reaches an internal temperature of 165°F (74°C) before serving. This ensures food safety.
Common Mistakes to Avoid
- Skipping the soaking process: Freekeh should soak for at least 30 minutes. This step ensures it cooks evenly and enhances its texture.
- Overcooking the chicken: I recommend cooking the chicken just until it reaches an internal temperature of 165°F (75°C). Overcooked chicken becomes dry, losing its juicy flavor.
- Ignoring seasoning: Salt is crucial. Don’t forget to season the chicken well before cooking. A lack of seasoning can result in a bland dish.
- Using low-quality ingredients: Opt for high-quality saffron and fresh dates. This choice significantly impacts the flavor and aroma of the final dish.
- Improper heat control: Using too high heat can scorch the saffron or start the freekeh boiling too aggressively. I prefer medium heat for a gentle cook.
- Not allowing time for flavor development: Let the dish sit for a few minutes before serving. Resting lets the flavors meld together beautifully.
Conclusion
Chicken with dates, saffron, and freekeh offers a delightful blend of flavors and textures. I find the combination of tender chicken, sweet dates, and nutty freekeh incredibly satisfying.
The saffron adds a touch of warmth and richness, elevating the dish.
Each ingredient contributes to a balanced meal that satisfies my taste buds. I enjoy how this dish can impress guests while being simple enough for a weeknight dinner.
I encourage you to try this recipe for a wholesome and delicious experience.
One more thing: To add freshness to your meal, pair it with baba ganoush with pomegranate.
Get that recipe now (by clicking the image below):
Based on Yotam Ottolenghi’s recipe here
