Chicken With Freekeh

By: Christine Muhlke

1 medium chicken (about 3 pounds)

1 medium onion, peeled

3 cinnamon sticks

Coarse sea salt, or kosher salt

2 tablespoons unsalted butter

1½ cups freekeh (see note)

½ teaspoon ground cinnamon

½ teaspoon ground allspice

Freshly ground black pepper

1 pound plain yogurt (optional)

Cilantro and lemon wedges, for serving.

1. Rinse the chicken and put in a medium saucepan. Add 7 cups water and set over high heat. When the water is about to boil, skim the surface, then add the onion, cinnamon sticks and 1 tablespoon salt. Reduce to a gentle simmer and cook for 45 minutes. Remove 3 cups of stock and reserve. Cook the chicken for 30 minutes more.

2. Melt the butter in a small saucepan over medium heat. Add the freekeh and stir until it is well coated. Let toast, stirring, until fragrant, about 2 minutes. Pour in the stock and add the ground cinnamon, allspice, ½ teaspoon salt and ¼ teaspoon pepper and bring to a boil. Reduce the heat and simmer, covered, for 30 minutes or more, until the freekeh is cooked to your liking. (At this point if the stock has all been absorbed, turn off the heat, recover the pot and let steam while you prepare the chicken. If the freekeh is too wet, drain excess stock and let steam as above.)

3. Transfer the chicken to a chopping board and cut into 4 or 8 pieces, keeping the skin or not, as desired. Spoon the freekeh into a shallow serving bowl and arrange the chicken pieces on top. Garnish with cilantro, lemon, additional salt, pepper and ground cinnamon, if desired. Serve immediately with a bowl of plain yogurt. Serves 4. Adapted from “Lebanese Cuisine,” by Anissa Helou.

related NY Times:  CPO Field Report 

original recipe in NY Times article