Smoky Chicken and Roasted Grain Stew — Chicken Freekeh Falastini
Palestinian freekeh stew with bone-in chicken in a smoky baharat broth, finished with toasted almonds, pine nuts, and a fresh parsley sprinkle for a hearty Sunday meal.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Dice 240g onion and 200g tomato finely. Grate 4 garlic cloves. Crush 4 cardamom pods lightly. Chop 20g parsley. Measure all spices, broth, freekeh, nuts, ghee, and lemon. Have a 24cm heavy saucepan ready.
Boil
Bring 560g bone-in chicken thighs, 800ml cold water, 2 cinnamon sticks, cardamom, 2 bay leaves, and 1 tsp salt to a boil over high heat. Lower to medium-low, cover, simmer 18 minutes until juices run clear. Lift chicken to a plate, strain broth, reserve 600ml, discard whole spices.
Saute
Heat 30ml olive oil in the saucepan over medium for 1 minute. Add diced onion, cook 4 minutes until softened. Stir in garlic, baharat, cumin, ground cinnamon, allspice, and Aleppo pepper; toast 30 seconds until fragrant.
Build
Stir in tomato paste, cook 1 minute. Add diced tomato and 0.25 tsp salt, simmer 3 minutes until softened. Add 140g freekeh, toast 90 seconds until grains darken slightly. Pour in 600ml reserved broth, bring to gentle simmer, cover, cook on low 18 minutes until freekeh is tender and liquid absorbed.
Toast
While freekeh cooks, heat 20g ghee in a small pan over medium for 1 minute. Add 20g flaked almonds and 20g pine nuts, toast 90 seconds shaking constantly, until evenly golden and fragrant. Pull chicken meat off bone in large pieces, discard skin and bone.
Rest and plate
Remove freekeh from heat, fold in chicken pieces gently, rest 3 minutes covered. Divide between 2 deep bowls, scatter toasted almonds, pine nuts, and parsley across the top. Serve lemon wedge alongside each portion.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.