ReceptnaptárRecipes › Middle East & Caucasus › Dinner
Djaj bil freekeh (chicken with cracked green wheat)
A Palestinian and Jordanian winter dish: smoky cracked green wheat (freekeh) cooked in chicken stock, topped with crisp roast chicken and toasted nuts. A rustic cousin of the festive rice dishes.
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Ingredients
Method
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- Bring the chicken to the boil with the quartered onion, cinnamon, bay leaves, cardamom and salt in 1.5 l water, skim off the foam, and cook over low heat for 45 minutes.
- Remove the chicken, and strain the stock.
- In a pot, sweat the finely chopped onion in 2 tbsp butter for 6 minutes, add the freekeh and spices, and fry for 2 minutes.
- Pour in 900 ml hot chicken stock, salt it, and cook covered over low heat for 25-30 minutes, until the grain is tender and has absorbed the liquid.
- Pull the chicken into pieces, brush with the remaining butter, and brown at 220 °C in the oven for 10-15 minutes.
- Pile the freekeh onto a platter, place the chicken on top, and sprinkle with toasted almonds and pine nuts.
- Serve with yoghurt and the remaining hot chicken stock.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Can also be made with coarse bulgur instead of freekeh (15-20 minutes cooking).
- The remaining chicken stock can be served alongside in a cup, with lemon.
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