Freekeh With Chicken Almonds And Yogurt Recipes

Steps:

• Rinse the chicken and put in a medium saucepan. Add 7 cups water and set over high heat. When the water is about to boil, skim the surface, then add the onion, cinnamon sticks and 1 tablespoon salt. Reduce to a gentle simmer and cook for 45 minutes. Remove 3 cups of stock and reserve. Cook the chicken for 30 minutes more.
• Melt the butter in a small saucepan over medium heat. Add the freekeh and stir until it is well coated. Let toast, stirring, until fragrant, about 2 minutes. Pour in the stock and add the ground cinnamon, allspice, ½ teaspoon salt and ¼ teaspoon pepper and bring to a boil. Reduce the heat and simmer, covered, for 30 minutes or more, until the freekeh is cooked to your liking. (At this point if the stock has all been absorbed, turn off the heat, recover the pot and let steam while you prepare the chicken. If the freekeh is too wet, drain excess stock and let steam as above.)
• Transfer the chicken to a chopping board and cut into 4 or 8 pieces, keeping the skin or not, as desired. Spoon the freekeh into a shallow serving bowl and arrange the chicken pieces on top. Garnish with cilantro, lemon, additional salt, pepper and ground cinnamon, if desired. Serve immediately with a bowl of plain yogurt.

Steps:

• Cook the chicken thighs by boiling them in water and desired spices.
• Sauté the onions in olive oil. Add the washed freekah and let it cook for a minute.
• To this, add the chicken broth and the spices and bring to a boil. Once boiling, cover and cook on medium for around 25 minutes or until cooked and tender.
• To broil chicken: Cover chicken thighs with spice mixture and broil on high for 5 minutes.
• Garnish with roasted nuts and serve with yogurt or yogurt and cucumber salad.
• Enjoy!

Steps:

• Heat oven to 200C/180C fan/ gas 6. Toss the oil with the chickpeas, spices and chilli flakes in a medium roasting tin. Roast for 15 mins or until the chickpeas are beginning to crisp and turn golden brown. Add the tomatoes, apricots, olives and freekeh to the pan and toss everything together. Return to the oven for a final 10-15 mins until the tomatoes start to burst and everything is piping hot. Season to taste.
• Combine the yogurt and most of the dill and season with salt. Serve the freekeh with any extra dill fronds scattered over and a dollop of the herby yogurt.

Steps:

• 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.