Freekeh with Chicken (فريكة بالدجاج) — Lebanese Smoky Green Wheat Pilaf with Chicken

• 300 gfreekeh (cracked green wheat) (rinse well to remove chaff and grit)
• 900 gchicken thighs, bone-in skin-on (about 4 large thighs)
• 200 gyellow onion (1 medium, halved)
• 80 gcarrot (1 small, cut into chunks)
• 60 gcelery stalk (1 stalk, cut into chunks)
• 1 leafbay leaf
• 1 tspwhole black peppercorns
• 1500 mlwater
• 10 gfine sea salt (for the broth)
• 30 gunsalted butter
• 15 mlolive oil (1 tbsp)
• 0.5 tspground cinnamon
• 1 tspground allspice
• 0.5 tspground cumin
• 40 gtoasted slivered almonds (or toasted pine nuts)
• 10 gflat-leaf parsley (finely chopped)
• 4 wedgelemon wedges

Instructions

1. 1

   Rinse the freekeh in a bowl with cold water, swishing it vigorously, then drain; repeat 3 times until the water is mostly clear. Let it drain in a fine sieve for 10 minutes so it doesn’t waterlog the pilaf.

2. 2

   Make the broth by placing the chicken thighs, halved onion, carrot, celery, bay leaf, peppercorns, water, and 10 g salt into a pot. Bring to a boil, then reduce to a steady simmer and cook for 35 minutes, skimming foam for a cleaner broth.

3. 3

   Lift the chicken out to a tray and let it cool until you can handle it safely. Strain the broth and measure out 900 ml for the freekeh; if you have less, top up with water, and if you have more, reserve the extra for reheating.

4. 4

   For deeper flavor, brown the chicken: heat a wide pot (or Dutch oven) over medium-high and add the butter and olive oil. Pat the chicken dry, place it skin-side down, and sear 4–5 minutes until golden; flip and sear 2 minutes, then remove to a plate.

5. 5

   Lower the heat to medium and add the diced onion to the same pot, scraping up the browned bits as it softens. Cook 6–8 minutes until translucent and lightly golden, then stir in cinnamon, allspice, and cumin for 30 seconds to bloom the spices.

6. 6

   Add the drained freekeh and stir for 2 minutes so the grains get coated in the fat and toasted aromatics. Pour in 900 ml of the strained chicken broth and add 6 g salt, then bring to a gentle boil.

7. 7

   Nestle the seared chicken thighs on top of the freekeh, skin-side up, and reduce heat to low. Cover tightly and simmer 25 minutes, keeping the lid closed so the freekeh steams and absorbs evenly.

8. 8

   Turn off the heat and rest the pot, covered, for 10 minutes to finish hydration and set the texture. Fluff the freekeh with a fork, then serve the chicken over the pilaf topped with almonds and parsley, with lemon wedges for squeezing.