Freekeh bi Djeij (Chicken with Smoky Green Wheat)
Chicken simmered into a rich broth, then roasted with a tomato glaze. The broth cooks freekeh, a smoky roasted green wheat, which is served under the chicken with toasted almonds and pine nuts.
Servings
Ingredients
Nutrition
Per serving
Steps
Make the broth
Put the chicken, water, onion, cinnamon, bay leaves and 1 teaspoon of salt in a large pot. Bring to a boil and spoon off the foam. Turn the heat down and let it bubble gently for 35 minutes. Take out the chicken. Pour the broth through a sieve and keep it.
Cook the freekeh
Melt the butter in a pot. Add the freekeh and seven-spice and stir for 2 minutes. Add 900 ml of the hot broth and the rest of the salt. Cover and cook on low heat for 35–40 minutes, until soft. Add a little more broth if it dries out.
Glaze the chicken
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Roast
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Toast the nuts
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Serve
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Make the broth
Put the chicken, water, onion, cinnamon, bay leaves and 1 teaspoon of salt in a large pot. Bring to a boil and spoon off the foam. Turn the heat down and let it bubble gently for 35 minutes. Take out the chicken. Pour the broth through a sieve and keep it.
Cook the freekeh
Melt the butter in a pot. Add the freekeh and seven-spice and stir for 2 minutes. Add 900 ml of the hot broth and the rest of the salt. Cover and cook on low heat for 35–40 minutes, until soft. Add a little more broth if it dries out.
Glaze the chicken
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Roast
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Toast the nuts
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Serve
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The Story Behind the Dish
Freekeh is wheat that is picked while still young and green, then roasted over a fire to burn off the straw. The grains inside stay green and take on a smoky taste.
Farmers in southern Lebanon have made freekeh for thousands of years. Chicken with freekeh is a dish for guests and family celebrations.
⭐ Why It's Famous
The smoky, nutty grain soaks up the chicken broth, making it richer than plain rice.
💡 Fun Fact
The word freekeh comes from the Arabic for 'rubbed', because the roasted grains are rubbed by hand to remove the burnt husks.
Southern Lebanon
33.27°N, 35.20°E
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