A traditional, hearty Lebanese dish made with nutty green wheat and aromatic chicken. Perfect for family dinners or special gatherings.
Ingredients
For the Chicken
1 whole chicken (cut into pieces) or 6 bone-in chicken thighs/legs
1 onion, quartered
2 bay leaves
3–4 whole cardamom pods
1 cinnamon stick
Salt to taste
Water (to boil)
For the Frikeh
2 cups frikeh (freekeh), rinsed and soaked for 15–30 minutes
1 large onion, finely chopped
2 tbsp olive oil or ghee
1 tsp ground cinnamon
½ tsp ground allspice
½ tsp ground cumin (optional)
Salt and freshly ground black pepper to taste
3½ to 4 cups chicken broth (from boiling the chicken)
Optional Garnish
Toasted slivered almonds or pine nuts
Fresh parsley, finely chopped
Lemon wedges (for serving)
Instructions
1. Boil the Chicken
In a large pot, add the chicken pieces, quartered onion, bay leaves, cardamom pods, cinnamon stick, and salt.
Cover with water and bring to a boil.
Skim off any foam, then reduce heat and simmer for 30–40 minutes, or until the chicken is cooked through.
Remove the chicken and set aside. Strain and reserve the broth.
2. Sauté the Frikeh
In another large pot, heat the olive oil or ghee over medium heat.
Add the chopped onion and sauté until soft and golden.
Add the drained frikeh and stir for 2–3 minutes until slightly toasted.
Stir in the ground cinnamon, allspice, cumin (if using), salt, and pepper.
3. Cook the Frikeh
Pour in 3½ to 4 cups of the reserved hot chicken broth.
Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, or until the frikeh is tender and the liquid is absorbed.
Fluff with a fork before serving.
4. Optional: Crisp the Chicken
For extra texture and flavor, brush the boiled chicken with a bit of olive oil and place under the broiler or in a hot oven (220°C / 425°F) for 10–15 minutes, or until the skin is golden and crispy.
5. Serve
Spoon the cooked frikeh onto a large serving platter.
Top with the chicken.
Garnish with toasted nuts and chopped parsley. Serve with lemon wedges on the side for extra brightness.
