Levantine cuisine · Dough, Pasta & Rice

Freekeh bi Djaj

Smoked green wheat simmered in chicken broth with cinnamon and allspice, topped with tender chicken, almonds and cool yogurt.

Ingredients · for 4 servings

• 300 g freekeh (smoked green wheat)
• 700 g chicken pieces
• 1 onion
• 3 tbsp butter
• 1 tsp cinnamon
• 1 tsp allspice
• 800 ml strong chicken broth
• 60 g almonds
• 250 g yogurt
• 1/2 bunch parsley
• Salt, pepper

Instructions

1. Wash the freekeh thoroughly in cold water until the water runs clear, soak for 15 minutes, then drain in a sieve.
2. Season the chicken pieces with salt and pepper and brown all over in 1 tbsp butter for 8 minutes, then remove.
3. Finely dice the onion, sauté in the remaining butter for 4 minutes until translucent, add the cinnamon and allspice, and toast for 1 minute until fragrant.
4. Stir in the freekeh, pour in the hot chicken broth, return the chicken to the pot, and cook covered over gentle heat for 35 minutes, until the grains are tender and the liquid is absorbed.
5. Toast the almonds in a dry pan until golden and roughly chop; pull the chicken meat off the bones and shred into pieces.
6. Arrange the freekeh on a platter with the meat and almonds, sprinkle with chopped parsley, and serve with cold yogurt on the side.