Freekeh with Chicken Recipe: Smoky Levantine Roasted Green Wheat

• 1.2 kg bone-in chicken quarters or 1 whole chicken cut into 4 pieces
• 600 g coarse cracked green freekeh, picked over and rinsed several times
• 1 quartered onion, 6 cardamom pods, 1 cinnamon stick and 2 bay leaves for the stock
• 1 medium onion, finely diced
• 3 tbsp Arabic ghee (samna)
• 1/2 tsp seven-spice blend, 1/2 tsp black pepper, a pinch of ground cinnamon and salt
• 80 g blanched almonds and pine nuts for topping

Preparation Steps

1. 1Place the chicken in a large pot with about 1.5 litres of cold water, bring to a boil and skim the surface, then add the quartered onion, cardamom pods, cinnamon stick, bay leaves and salt and simmer covered for 40 minutes; lift out the chicken and strain the stock.
2. 2Spread the freekeh on a pale tray to remove any stray husks or grit, then wash in lukewarm water 3 to 4 times until clear and drain well in a sieve without long soaking.
3. 3Melt 2 tbsp ghee in a heavy pot, soften the finely diced onion, add the drained freekeh with the seven-spice blend, black pepper and ground cinnamon, and toast over medium heat for 4 minutes so every grain is coated.
4. 4Pour in about 950 ml of the hot strained chicken stock, bring to a boil, cover tightly and cook on the lowest heat for 25 to 30 minutes until tender and separate, then rest off the heat for 10 minutes.
5. 5Brush the poached chicken with a little ghee and spice and broil in a hot oven until crisp and golden; mound the smoky freekeh onto a wide platter, top with the chicken and scatter over the almonds and pine nuts toasted in the remaining 1 tbsp ghee.