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Freekeh Maqli bil Dajaj

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15 min
Prep
45 min
Cook

Ingredients

  • 300 g (1.5 cups) cracked freekeh, rinsed (10.5 oz)
  • 500 g (1.1 lb) bone-in chicken pieces
  • 2 onions, sliced
  • 3 tbsp vegetable oil
  • 1 tsp ground cinnamon
  • 1 tsp ground allspice
  • 1/2 tsp ground black pepper
  • 1 tsp salt
  • 750 ml (3 cups) chicken stock (25 fl oz)
  • 50 g (1/3 cup) toasted almonds, for garnish

Method

  1. Brown the chicken pieces in oil in a large pot over medium-high heat, about 6 minutes, then set aside.
  2. In the same pot, saute the onions until golden, about 8 minutes.
  3. Stir in the cinnamon, allspice, pepper and salt and cook for 1 minute.
  4. Return the chicken to the pot, add the stock, and bring to a boil.
  5. Reduce heat, cover, and simmer for 20 minutes until the chicken is nearly cooked through.
  6. Stir in the freekeh, cover again, and simmer for a further 20 minutes until the grain is tender and liquid absorbed.
  7. Rest off the heat for 5 minutes, then fluff with a fork and scatter with toasted almonds before serving.

Introduction: Freekeh – green wheat roasted while still young and cracked – is one of Jordan's signature grains, historically tied to Hauran and northern Jordanian farming communities.

Cultural Background: Freekeh – green wheat roasted while still young and cracked – is one of Jordan's signature grains, historically tied to Hauran and northern Jordanian farming communities. Sauteed with chicken, onion and warm spices, it makes a hearty midday meal that predates rice as the region's staple grain.

Tips: Rinse the freekeh well to remove any residual chaff or smoky husk fragments left from the roasting process.

Variations: A vegetarian version replaces chicken with extra onion, chickpeas and vegetable stock. Some cooks add fried pine nuts alongside the almonds.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: Reheat in a covered pan over low heat with a splash of stock, stirring occasionally, for 6-8 minutes.

FAQs:

Q: What can I substitute for freekeh?

A: Bulgur wheat works in a pinch, though the flavour will be milder and less smoky.

Q: Is freekeh gluten-free?

A: No, it is made from wheat.

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