Freekeh. It’s not just a fun word to say, but a grain that’s been making waves in kitchens everywhere—kind of like the surprise hit of the culinary world. Imagine the nutty aroma filling your kitchen, mingling with the savory scent of seasoned chicken.
I’ve always thought of freekeh as the quirky cousin of quinoa, but with a personality that’s a bit more robust and hearty. Whether you’re a seasoned chef or just dabbling in the world of grains, this recipe promises excitement and a touch of the unexpected—kind of like the last-minute plot twist in your favorite series.
Steps
- Rinse freekeh under cold water until clear, then soak it in cold water for 30 minutes. Drain and set aside.
- In a large skillet over medium heat, warm olive oil and cook onions until they are golden brown, about 5-10 minutes.
- Add soaked freekeh to the onions, season with salt and pepper, and pour in water. Bring to a boil, cover, and simmer on low heat for 20-25 minutes, stirring occasionally, until the freekeh is tender.
- Generously season chicken with salt, pepper, and 7 spice. Set cooked freekeh aside in a serving dish to keep warm.
- Wipe the skillet clean, heat a tablespoon of olive oil, and fry almonds until golden, about 3-4 minutes. Remove and set aside.
- In the same skillet, add remaining olive oil and cook the seasoned chicken over medium heat for 5-7 minutes on one side, then flip and cook for another 3-5 minutes until fully cooked.
- Place the cooked chicken over the freekeh, sprinkle with fried almonds, and garnish with parsley before serving.
Ingredients
- 1 cup freekeh, rinsed and soaked for 30 minutes
- 2 tablespoons olive oil
- 1 onion, chopped
- Salt, to taste
- Pepper, to taste
- 2 cups water
- 1 pound chicken, seasoned with salt, pepper, and 7 spice
- ¼ cup almonds, toasted
- Fresh parsley, for garnish
Nutritional Values
Calories: 346kcal | Carbohydrates: 29g | Protein: 26g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 81mg | Sodium: 373mg | Potassium: 280mg | Fiber: 5g | Sugar: 2g | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 2mg
FAQ
- Where can I purchase freekeh for this recipe?
- Freekeh is commonly found in the grain aisle at most grocery stores, alongside products like quinoa or teff. It’s available at major retailers such as Whole Foods and Walmart.
- Is it possible to freeze cooked freekeh?
- Yes, freekeh can be frozen effectively. After cooking, allow it to cool to room temperature, then transfer it to airtight containers or freezer bags. You can reheat it directly from frozen using a microwave or stovetop.
- What sets cracked freekeh apart from whole freekeh?
- Whole freekeh consists of the entire grain, while cracked freekeh is broken into smaller pieces. Cracked freekeh is generally easier to find in stores and quicker to cook, whereas whole freekeh needs more time to soak.
- How long should freekeh be soaked before cooking?
- It’s recommended to soak cracked freekeh for about 30 minutes to clean and soften the grains. You can extend the soaking period up to 24 hours if needed.
- How should leftover freekeh with chicken be stored?
- Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat on the stovetop, or freeze the freekeh for longer storage and reheat as needed.
Tips
- Utilize Multiple Pans for Efficiency: To save time, consider using separate pans for cooking the nuts, chicken, and freekeh simultaneously, rather than cooking each component sequentially in the same skillet.
- Properly Soak the Freekeh: Allow the freekeh to soak for at least 30 minutes or up to 24 hours before cooking. This step helps clean the grains and ensures the freekeh cooks properly, resulting in a tender and chewy texture.
- Allow Freekeh to Rest After Cooking: Once cooked, let the freekeh stand for 5-10 minutes. This resting period allows the grains to absorb any remaining moisture, enhancing their texture and flavor.
- Freeze for Future Meals: Consider making a larger batch of freekeh and freezing portions for quick and easy meal prep. Ensure it’s completely cooled before transferring it to airtight containers or freezer bags, and reheat directly from frozen when needed.
Equipment
- Heavy-bottomed large skillet or Dutch oven
- Skillet (for cooking nuts and chicken separately)
- Airtight container or freezer bags (for storing leftovers)
