Freekeh bi Dajaj (Syrian Freekeh with Chicken)
The Quirky Foodster Team
Ingredients
- Whole chicken, jointed (about 1.3 kg / 3 lb) — 1
- Cracked freekeh, rinsed — 350 g (2 cups)
- Onion, quartered — 1
- Cinnamon sticks — 2
- Cardamom pods — 4
- Ground allspice — 1 tsp
- Ghee or olive oil — 45 ml (3 tbsp)
- Toasted almonds and pine nuts — 35 g (1/4 cup)
- Salt and pepper — to taste
- Water — 1.2 L (5 cups)
Method
- Place the chicken in a stockpot with onion, cinnamon, cardamom and water, and bring to a boil, skimming foam.
- Simmer for 30 minutes until the chicken is cooked through, then remove chicken and strain the broth.
- Heat the ghee in the pot, add the freekeh and toast for 2 minutes, then pour in 4 cups of the reserved broth.
- Season with allspice, salt and pepper, cover and simmer for 20 minutes until the freekeh is tender.
- Shred the chicken and fold through the freekeh, or serve pieces on top.
- Scatter with toasted almonds and pine nuts before serving.
Introduction: Freekeh, smoke-roasted green wheat, has been a staple of Syrian farming communities for centuries.
Cultural Background: Freekeh, smoke-roasted green wheat, has been a staple of Syrian farming communities for centuries. Simmered in chicken broth with warming spices, this dish turns humble grain into a smoky, comforting centrepiece often served at Friday family lunches.
Tips: Rinse freekeh well to remove any residual chaff before cooking. Save extra broth to loosen the dish if it thickens too much.
Variations: Use lamb shanks instead of chicken for a richer version. Add sautéed onions on top for extra sweetness.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat in a covered pot over low heat with a splash of broth or water.
FAQs:
Q: What is freekeh?
A: It’s young green wheat that is harvested and roasted over fire, giving it a distinctive smoky flavour.
Q: Can I make this ahead?
A: Yes, it reheats well and the flavour deepens overnight.
- Whole chicken, jointed (about 1.3 kg / 3 lb) — 1
- Cracked freekeh, rinsed — 350 g (2 cups)
- Onion, quartered — 1
- Cinnamon sticks — 2
- Cardamom pods — 4
- Ground allspice — 1 tsp
- Ghee or olive oil — 45 ml (3 tbsp)
- Toasted almonds and pine nuts — 35 g (1/4 cup)
- Salt and pepper — to taste
- Water — 1.2 L (5 cups)
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