Freekeh With Chicken Recipe By Tasty Food

FREEKEH WITH CHICKEN, ALMONDS AND YOGURT

Steps:

• Pick over freekeh and rinse in cold water until water looks clear. Soak grain in cold water for 30 minutes, then drain well.
• Heat oil in a heavy-bottomed large saucepan or Dutch oven over medium-high heat. Add almonds and fry, stirring, until golden, 3 to 4 minutes. Remove almonds and set aside.
• Add butter to oil. When hot, add freekeh and stir to coat. Add allspice, cinnamon stick, pepper and salt.
• Add broth, turn heat to high and bring to a boil. Cover and turn heat to low. Cook for 20 to 25 minutes, until tender. (Whole-grain freekeh will take 40 to 45 minutes.) From time to time, give freekeh a stir and make sure it isn't sticking. All liquid should be absorbed, as it would in cooking rice, and freekeh should be tender. If not, add a little water and cook for a few minutes longer. Taste for salt and adjust. Turn off heat.
• Meanwhile, prepare the chicken: Season the meat on both sides generously with salt and pepper. Sprinkle with cinnamon and allspice and rub over chicken.
• Heat olive oil and butter in a large deep skillet over medium-high heat. Gently fry chicken on both sides until nicely browned. Add broth and bring to a boil. Cover, turn heat to low and simmer for 35 to 40 minutes, until the chicken is tender. Turn off heat and keep warm.
• To serve, spoon freekeh onto a warm platter. Lay chicken on top and ladle remaining cooking liquid over. Top with reserved fried almonds. Garnish with parsley sprigs. Pass a bowl of yogurt.

PRESERVED LEMON ROAST CHICKEN WITH FREEKEH SALAD

Steps:

• Heat oven to 180C/160C fan/gas 4. In a bowl or food processor, combine the butter, preserved lemon and garlic to make a flavoured butter.
• Pat the chicken with kitchen paper, then fill the cavity with the bay, thyme, tarragon and flavoured butter, saving a little to spread over the thighs and breast. Season and roast in the oven for about 1 hr, basting every 20 mins or so with the preserved lemon butter and juices. It is cooked when the leg is wobbly when pulled from the body, and the juices run clear. Remove from the oven and leave to rest while you make the salad.
• Heat the olive oil in a high-sided frying pan or saucepan. Toast the freekeh for a few mins with the bay leaf. Cover with water, bring to the boil and skim off any scum. Simmer for 25-30 mins until cooked but still with a little bite. Rinse the freekeh under cold water, then drain and mix it with the herbs, broad beans, spring onions and radishes. Season and dress with olive oil, lemon juice and the juices from the bird poured over.

MOROCCAN FREEKEH TRAYBAKE

Steps:

• Heat oven to 200C/180C fan/ gas 6. Toss the oil with the chickpeas, spices and chilli flakes in a medium roasting tin. Roast for 15 mins or until the chickpeas are beginning to crisp and turn golden brown. Add the tomatoes, apricots, olives and freekeh to the pan and toss everything together. Return to the oven for a final 10-15 mins until the tomatoes start to burst and everything is piping hot. Season to taste.
• Combine the yogurt and most of the dill and season with salt. Serve the freekeh with any extra dill fronds scattered over and a dollop of the herby yogurt.

FREEKEH (ROASTED GREEN WHEAT) WITH CHICKEN - A TRADITIONAL ARAB

Steps:

• Soak the freekeh in plenty of water, it will start to absorb right away.
• Cover chicken with water in large pot.
• Bring to boil.
• Skim the scum off the top until broth is clear.
• Add two onions, cut in half, to remove any bad odors from the chicken.
• Simmer for another half hour.
• Remove chicken from broth. Set aside.
• Strain broth.
• Rinse freekeh, drain well.
• In a large pot, add olive oil to cover bottom and fry freekeh in it for a couple minutes.
• Add some of the broth, without measuring, to cover.
• Simmer slowly, covered.
• Add broth to keep from drying out.
• If you run out of broth, use water.
• Cook for an hour or more, making sure it does not get too dry.
• A half an hour before serving, heat oven to 400 degrees.
• Mix tomato paste, olive oil, salt, pepper and paprika.
• Put chicken on baking tray and brush with tomato/oil mixture.
• Bake for 20 minutes or until chicken gets a nice toasty finish to it.
• To serve, put freekeh on large tray. Top with chicken. Sprinkle with almonds and pine nuts.
• Serve with a yogurt salad made of plain yogurt, cucumber, dried mint, chopped green onions, and some salt to taste. Also, serve a salad of finely chopped tomato, cucumber, onion, green pepper, carrot, etc with a dressing of lemon and olive oil.