Spiced Chicken & Smoky Grain Bowl — Chicken Freekeh Bowl
Levantine bowl of seven-spice chicken over smoky freekeh with a garlic-yogurt sauce, charred eggplant, pomegranate seeds, and a fresh herb finish.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 440g chicken thighs into 3cm pieces. Toss with 2 tsp seven-spice, 0.5 tsp cinnamon, 0.5 tsp Aleppo pepper, 2 grated garlic cloves, 1 tbsp + 1 tsp olive oil, and 0.75 tsp salt; rest 5 minutes. Slice 300g eggplant into 1cm rounds, brush with 1 tbsp + 1 tsp olive oil and 0.25 tsp salt. Whisk 160g yogurt, remaining 2 grated garlic cloves, 10ml lemon juice, and 0.25 tsp salt; chill. Dice 120g tomato, chop parsley and mint.
Toast
Heat 1 tbsp + 1 tsp olive oil in a saucepan over medium 30 seconds. Add 120g freekeh, 1 tsp cumin, and 0.5 tsp salt; toast 90 seconds until grains darken slightly. Pour in 360ml hot stock, bring to a simmer, cover tightly, reduce to lowest heat, and cook 18 minutes until liquid absorbs completely.
Grill
Heat a grill pan over medium-high 2 minutes. Grill eggplant in two batches if needed, 3 minutes per side until charred and softened. Transfer to a plate.
Sear
Heat a wide skillet over medium-high 1 minute. Sear chicken in a single layer 5 minutes, turning once, until deeply caramelised and cooked through. While chicken cooks, fluff freekeh with a fork off the heat.
Plate
Divide garlic-yogurt sauce between two bowls. Mound half the freekeh over sauce in each bowl, top with chicken, fan eggplant alongside. Scatter diced tomato, pomegranate seeds, parsley, and mint across each bowl. Dust with sumac and serve with lemon wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.