Freekeh with chicken: choosing whole or cracked grain

COOK IT AT HOME

Chicken and cracked freekeh pilaf

Cracked freekeh makes a practical one-pot dinner because it cooks more quickly than whole kernels. Its toasted flavor works well with browned chicken, sweet onion and a small nut garnish. This home version uses boneless thighs so the meat and grain finish together; whole freekeh needs a different liquid ratio and cooking schedule.

Makes

4 servings

Prep

20 minutes

Cook

40 minutes

Additional time

10 minutes resting

A home-kitchen recipe to accompany this guide. Ingredient brands and equipment can change cooking times; use the texture and doneness cues below.

Ingredients

• 1½ lb boneless skinless chicken thighs, cut into 2-inch pieces
• 1½ cups cracked freekeh
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• ½ teaspoon ground cinnamon
• ½ teaspoon ground allspice
• ¾ teaspoon fine salt, plus more to taste
• ¼ teaspoon black pepper
• 3 cups low-sodium chicken broth
• ¼ cup sliced almonds
• 2 tablespoons chopped parsley
• 1 lemon, cut into wedges

Step-by-step method

1. Spread freekeh on a tray and remove stones or debris. Rinse in a fine sieve, then drain thoroughly. Pat chicken dry and season with half the salt and the pepper.
2. Warm 1 tablespoon oil in a wide covered pot over medium-high heat. Brown the chicken in two batches for 3 minutes per side; it will finish cooking later. Transfer to a plate.
3. Reduce heat to medium. Add remaining oil and onion, cooking 7–8 minutes until golden. Stir in garlic, cumin, cinnamon and allspice for 30 seconds. Add drained freekeh and stir for 1 minute.
4. Pour in broth, add remaining salt and return chicken with its juices. Bring to a simmer, cover and reduce heat to low. Cook 22–28 minutes, checking the package as cracked-grain sizes vary. Avoid stirring repeatedly.
5. Check several chicken pieces with a thermometer; they must reach 165°F. The freekeh should be tender with a pleasant chew. If dry but firm, add ¼ cup hot water, cover and cook another 5 minutes. If wet, uncover briefly.
6. Toast almonds in a dry skillet over medium-low heat for 3–5 minutes, stirring. Rest the covered pilaf off heat for 10 minutes, then fluff gently. Scatter almonds and parsley over it and serve with lemon wedges.

Helpful tips & substitutions

• Use cracked freekeh specifically; whole kernels often need substantially longer cooking.
• Replace almonds with toasted pumpkin seeds for a nut-free garnish. Freekeh contains wheat and is not gluten-free.

Storage & make-ahead

Refrigerate in shallow containers within 2 hours and use within 3–4 days. Reheat individual portions with a splash of water to 165°F. Freeze up to 2 months for best quality.

How to serve it

Serve with cucumber yogurt and a tomato salad for cool contrast.