Freekeh au poulet
Poulet rôti servi sur du freekeh, blé vert fumé cuit dans le bouillon, garni d'amandes et de pignons.
Portions
Ingrédients
Nutrition
Par portion
Étapes
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
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Roast
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Toast the nuts
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
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
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Roast
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Toast the nuts
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
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
Recettes similaires
Comments (0)
No comments yet. Be the first to share your thoughts!