Everyday Kitchen

Middle Eastern/Lebanese · Dinner

Freekeh with Chicken

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Freekeh with Chicken is a Middle Eastern/Lebanese dish. Use cracked freekeh; whole grain needs longer cooking.

Prep
25 min
Cook
55 min
Rest, soak, marinate or chill
10 min
Total
90 min
Servings
4
Difficulty
Easy
Cuisine
Middle Eastern/Lebanese
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Chicken

Grain

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Broth · About 30 min

  1. Simmer 800 g chicken thighs, 150 g onion, quartered, 1500 ml water, 1 tsp allspice, 1 tsp salt 30 minutes until chicken reaches 74°C / 165°F; strain and reserve broth.

    Check: Look for this result: chicken reaches 74°C / 165°F; strain and reserve broth.

Grain · About 25 min

  1. Cook onion in oil from 300 g cracked freekeh, rinsed, 25 ml olive oil, 100 g onion, chopped 5 minutes. Add freekeh and 700 ml broth; simmer covered 20–25 minutes until tender. Rest 10 minutes.

    Check: Look for this result: tender.

Serve · About 8 min

  1. Shred chicken, reheat in a little broth to 74°C / 165°F and serve over freekeh with 40 g toasted almonds, 20 g parsley.

    Check: The food must be hot through at 74°C / 165°F.

Tips

  • Use cracked freekeh; whole grain needs longer cooking.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use bulgur with its shorter packet cooking time.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Freekeh with Chicken one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Freekeh with Chicken?

Use cracked freekeh; whole grain needs longer cooking.

What can I substitute in Freekeh with Chicken?

Use bulgur with its shorter packet cooking time.

Can I prepare Freekeh with Chicken ahead?

Prepare the measured ingredients for Freekeh with Chicken one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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