Entree: Palestine – National Cuisine – فريكة مع الدجاج ➤ Freekeh ma'a al-dajaj (Smoked young green wheat cooked with spiced chicken and aromatics)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 20 min

Additional 10 min

Total 1 hr 50 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 4 bone-in, skin-on chicken thighs, approx. 6 oz each
- 2 cups cracked freekeh, rinsed and drained
- 3 tbsp (45 ml) olive oil
- 2 tbsp butter or ghee
- 1 large onion, about 8 oz, finely chopped
- 3 garlic cloves, minced
- 1 tbsp tomato paste
- 1 cinnamon stick
- 1 tsp ground allspice
- 1 tsp ground cumin
- 4 cups (960 ml) chicken stock, hot
- 1 bay leaf
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (30 ml) lemon juice
- 1/4 cup pine nuts, toasted (optional)
- 1/4 cup fresh parsley, chopped, for garnish

Show original ingredient measurements

- 4 bone-in, skin-on chicken thighs, approx. 6 oz (170 g) each
- 2 cups (360 g) cracked freekeh, rinsed and drained
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 g) butter or ghee
- 1 large onion, about 8 oz (225 g), finely chopped
- 3 garlic cloves, minced
- 1 tbsp (15 g) tomato paste
- 1 cinnamon stick
- 1 tsp (2 g) ground allspice
- 1 tsp (2 g) ground cumin
- 4 cups (960 ml) chicken stock, hot
- 1 bay leaf
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (30 ml) lemon juice
- 1/4 cup (30 g) pine nuts, toasted (optional)
- 1/4 cup (15 g) fresh parsley, chopped, for garnish

Instructions

1. Pat the chicken thighs dry and season with salt and pepper. In a large heavy pot or Dutch oven over medium-high heat, add 1 tbsp olive oil and sear the chicken, skin side down first, until golden brown, about 6–8 minutes per side; remove and set aside.
2. Reduce heat to medium, add remaining 2 tbsp olive oil and the butter, then sauté the chopped onion until soft and translucent, about 6–8 minutes. Add the minced garlic and tomato paste and cook, stirring, 1–2 minutes until fragrant.
3. Stir in the rinsed freekeh, cinnamon stick, ground allspice and ground cumin; cook for 2–3 minutes to lightly toast the freekeh and coat it with the aromatics.
4. Return the browned chicken to the pot, nestling pieces into the freekeh. Pour in the hot chicken stock and add the bay leaf. Bring to a simmer, then reduce heat to low, cover and cook gently until the freekeh is tender and the chicken is cooked through, about 35–45 minutes.
5. Remove the pot from heat, discard the cinnamon stick and bay leaf, and let rest covered for 10 minutes. Stir in lemon juice, adjust salt and pepper to taste, and fluff the freekeh with a fork.
6. Sprinkle toasted pine nuts and chopped parsley over the top and serve warm.