One Pot Saffaron Chicken with Freekeh

Freeka is one of those ingredients that I stayed away from for the longest time.  I always thought it was difficult to make, but I finally built the courage to try making a recipe with this wonderful ingredient.  I have to say it was not as intimidating as I thought it would be.  This delicious one pot freekah is not only easy to make but full of flavour, top it with some roasted nuts for that extra nuttiness and crunch.  Hope you enjoy this recipe as much as we did.

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One Pot Saffaron Chicken with Freekeh

October 11, 2016

  • Prep Time: 1 hr
  • Cook Time: 40 mins

Ingredients

6 chicken thighs

2 medium onion, diced

1 1/2 cups freekeh

3 cups chicken stock

2 cinnamon sticks

2 tbsp. olive oil

2 cardamom pods

1 tsp. minced garlic

1 tsp. minced ginger

1 tsp. rose water

Pinch of Saffron

Salt

Black pepper

Dry Rub

½ tsp. ground cinnamon

½ tsp. seven spice powder

1 tsp. turmeric powder

1/4 tsp. ground black pepper

2 tsp. salt

Directions

1Soak freekeh in water for about one hour, drain and keep aside.

2Prepare a dry rub; combine cinnamon powder, seven spice powder, turmeric powder, black pepper and salt. Thoroughly wash and pat dry the chicken. Coat the chicken with the dry rub and leave to the side.

3In a large pot sauté onions, cinnamon stick and cardomon pods with some olive oil and fry until the onion has a translucent colour. Add fresh ginger, fresh garlic and freekah; mix all ingredients together and continue to stir until the freekah is a bit fragrant and toasted.

4Layer the chicken over the freekeh mixture. Add saffron powder and rose water to the chicken stock and pour the liquid mixture over the freekeh and chicken.

5Bring the liquid to a boil and then lower the heat to a low fire and leave to simmer for about 30 minutes.

6Toast pinenuts, pistachio, almonds and cashew for garnish. Keep aside.

7Once the freekeh is ready, garnish with chopped parsley and toasted nuts. Serve with a delicious side of mint and cucumber yoghurt salad.

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