Frikeh Djej (فريكة دجاج) — Lebanese Freekeh Pilaf with Roasted Chicken Pieces

• 1200 gChicken thighs, bone-in skin-on (about 6 thighs)
• 30 mlOlive oil
• 30 mlLemon juice
• 12 gGarlic, finely grated (about 4 cloves)
• 2 tspGround allspice
• 0.5 tspGround cinnamon
• 1 tspGround black pepper
• 10 gFine sea salt (about 1 3/4 tsp)
• 250 gOnion, finely diced
• 360 gFreekeh (cracked green wheat), rinsed and drained (about 2 cups)
• 1200 mlChicken stock, unsalted (warm if possible)
• 1 tspGround cumin
• 1 tspGround coriander
• 1 leafBay leaf
• 20 gButter
• 40 gToasted slivered almonds
• 15 gChopped flat-leaf parsley (about 1/2 cup loosely packed)

Instructions

1. 1

   Pat the chicken thighs very dry with paper towels so the skin roasts crisp, not steams. In a bowl, mix olive oil, lemon juice, garlic, allspice, cinnamon, black pepper, and salt, then coat the chicken thoroughly and let it sit for 15 minutes at room temperature.

2. 2

   Heat the oven to 220°C. Arrange the chicken skin-side up on a rimmed tray, leaving space between pieces so hot air can circulate and brown the skin evenly.

3. 3

   Roast for 20 minutes, then reduce the oven to 190°C and continue roasting 25–30 minutes until the thickest part reaches 74°C and the juices run clear. Rest the chicken 10 minutes; this keeps the meat juicy and gives you time to cook the freekeh.

4. 4

   While the chicken roasts, rinse the freekeh in a fine sieve until the water runs mostly clear, then drain well. Let it sit in the sieve for a few minutes; excess water can throw off the stock-to-grain ratio and make the pilaf gummy.

5. 5

   In a heavy pot or Dutch oven over medium heat, warm the olive oil and cook the diced onion for 8–10 minutes until soft and lightly golden. Stir often and scrape the bottom; gentle browning builds the nutty base flavor that freekeh loves.

6. 6

   Add the drained freekeh and toast it with the onions for 3 minutes, stirring constantly so it doesn’t scorch. Sprinkle in cumin, coriander, allspice, and salt, and cook 30 seconds more to bloom the spices.

7. 7

   Pour in the warm chicken stock and add the bay leaf, then bring to a boil over high heat. Once boiling, reduce to low, cover tightly, and simmer for 25–30 minutes until the freekeh is tender with a slight chew and most liquid is absorbed.

8. 8

   Turn off the heat and keep the pot covered for 10 minutes to steam and finish the grains. Remove the bay leaf, then fluff the freekeh with a fork and fold in the butter for sheen and richness.

9. 9

   Taste the pilaf and adjust with an additional 1 g salt if needed, then transfer to a warm serving platter. Top with roasted chicken pieces, scatter toasted almonds and parsley over everything, and serve immediately so the contrast stays crisp and fragrant.