Freekeh (Roasted Green Wheat) With Chicken - a Traditional Arab

READY IN: 6hrs




  • 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.