Chicken stuffed with freekeh is a Middle Eastern dish that is a flavorful and healthy alternative to traditional chicken recipes.
To make this dish, you will need key ingredients, including Cornish chicken, uncooked freekeh, vegetable oil, fresh lemon juice, and a blend of spices like allspice, cinnamon, nutmeg, and cardamom.
What Is Freekeh?
Freekeh is a type of grain that is commonly used in Middle Eastern cuisine. It is made from young green wheat that has been roasted and then cracked into smaller pieces. This gives it a unique smoky flavor and a slightly chewy texture.
One of the great things about freekeh is that it is a highly nutritious grain. It is high in protein, fiber, and various vitamins and minerals. This makes it a great choice for anyone looking to add more healthy grains to their diet.
There are many different ways to use it. It can be used as a base for salads, added to soups and stews, or even used as a stuffing for meats like chicken or turkey.
Ingredients:
- 2 Cornish chickens
- 1 cup uncooked freekeh
- 1 cup boiled water
- 2 cups tap water
- 1 tbsp of vegetable oil
- 1 fresh lemon juice
- 1-2 tbsp of olive oil
- 1 tsp of allspice
- ½ tsp of cinnamon
- ¼ tsp of nutmeg powder
- ¼ tsp of cardamom powder
- 1 tsp of salt
How to Make Chicken Stuffed with Freekeh?
- Soak the freekeh in water for approximately 15-20 minutes. Rinse the freekeh thoroughly and sauté in vegetable oil for one minute before covering it with boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
- Concurrently, clean the chicken using vinegar and salt. In a small bowl, amalgamate allspice, nutmeg, cinnamon, cardamom powder, black pepper, and salt. Generously coat the chicken with lemon juice, followed by olive oil, and then the prepared spice mixture, ensuring both interior and exterior coverage.
- Using a spoon or hands, firmly pack cooked freekeh into the chicken cavity. Secure the bottom with a toothpick. Place the stuffed chicken in a granite roaster, cover, and bake at 350 degrees Fahrenheit for 1.5 to 2 hours until fully cooked.
Serving Suggestions
Side Dishes
- Roasted vegetables: Roasting carrots, broccoli, or zucchini can add a delicious and healthy touch to your meal.
- Salad: A fresh and colorful salad can be a great side dish for this stuffed chicken. Try mixing some greens, such as spinach or arugula, with some sliced cherry tomatoes, cucumbers, and feta cheese.
- Grilled corn: Grilled corn on the cob can be a great addition to your meal. Brush some butter or olive oil on the corn, sprinkle some salt and pepper, and grill it for 10-15 minutes.
Presentation Tips
- Use a platter: A nice platter can add a touch of elegance to your meal. Arrange the stuffed chicken on the platter and garnish it with some fresh herbs, such as parsley or cilantro.
- Add some color: Adding some colorful vegetables or fruits to your platter can make it look more appealing. Try adding some sliced oranges, pomegranate seeds, or roasted red peppers.
- Use different textures: Combining different textures can make your meal more interesting. Try serving the chicken with some crispy pita chips or some creamy hummus.
Storage and Reheating
Refrigeration Guidelines
After cooking the freekeh stuffed chicken, let it cool down to room temperature before storing it in an airtight container. You can store it in the fridge for up to 4 days.
It’s important to note that freekeh tends to absorb moisture, so it’s best to keep the stuffing separate from the chicken if possible. This will prevent the chicken from becoming soggy.
Best Reheating Methods
- Microwave: Place the chicken on a microwave-safe plate and heat it for 1-2 minutes, or until it’s heated through.
- Oven: Preheat the oven to 350°F. Place the chicken in an oven-safe dish and cover it with foil. Heat it for 10-15 minutes, or until it’s heated through.
- Stovetop: Heat a non-stick skillet over medium heat. Add a tablespoon of oil and place the chicken in the skillet. Cover it with a lid and heat it for 5-7 minutes, or until it’s heated through.
Common Mistakes to Avoid
- Overcooking the chicken: One mistake that can ruin this dish is overcooking the chicken. If you cook the chicken for too long, it will become dry and tough. To avoid this, be sure to check the internal temperature of the chicken with a thermometer. The chicken should reach an internal temperature of 165°F (74°C).
- Using too much salt: Freekeh has a naturally nutty and slightly salty flavor, so be careful not to overdo it with the salt. I made this mistake the first time I made this dish, and it ended up being too salty. Instead, try using herbs and spices to add flavor without adding too much salt.
- Not soaking the freekeh: Freekeh needs to be soaked before cooking to remove any impurities and reduce its cooking time. If you skip this step, your freekeh may end up undercooked and tough. Soaking the freekeh for at least 30 minutes will ensure that it cooks evenly and has a tender texture.
Conclusion
As I finish my plate of chicken stuffed with freekeh, I can confidently say that this dish is a winner. The combination of tender chicken and nutty freekeh is a match made in heaven.
I particularly enjoyed the texture of the freekeh, which added a pleasant crunch to the dish. The flavors of the chicken and freekeh were well-balanced, with neither overpowering the other.
Overall, I would highly recommend trying this recipe for chicken stuffed with freekeh. It’s a delicious and unique way to enjoy chicken, and the recipe is easy to follow. Give it a try and let me know what you think!
Want to add some freshness to your meal? Pair the freekeh stuffed chicken with mint and pomegranate salad!
Get that recipe now (by clicking the image below):
