“Freekeh is literally one of the best grains out there,” says Joudie Kalla. “It is green and nutty and has this amazing aroma when cooked. It is also now rated as one of the healthiest things you can eat, so this dish is definitely good for you. Palestinians love adding spices and herbs to food, especially nearer the coastal areas where they are in abundance. Freekeh is used in many stuffings, as it is filling and hearty, and it works really well with chicken, or I prefer poussin. The herbs literally burst with flavour in your mouth.”
- 300g Zaytoun Freekeh
- 100g fresh flat-leafed parsley, chopped
- 50g fresh chives, chopped
- Bunch of fresh mint, chopped
- 170g fresh coriander, chopped
- 4 spring onions, chopped
- 2 garlic cloves, minced
- 1 tsp salt
- 1 tsp cracked black pepper
- 1 tsp crushed red chillies
- Grated zest and juice of 1 lemon
- 50ml Zaytoun olive oil, plus extra to drizzle
- 6 poussin
Preheat the oven to 180 degrees C Fan (200 degrees C/400 degrees F/Gas 6)
Combine all the ingredients, except the poussin, together in a bowl and check for flavour. Place the mixture into the cavity of the poussin and place them in a deep baking dish.
Season the poussin with some extra salt and pepper and a drizzle of olive oil, and add water to the dish so the lower half of the poussin is submerged. Cover with foil and cook for about 1 hour. The water will flavour from the chicken, herbs and freekeh and will create a delicious sauce once it’s ready.
Once cooked, ladle some sauce over the poussin and serve one for each person, with a little yoghurt dip (yoghurt mixed with grated courgette, mint and garlic) alongside.
Huge thanks to Joudie Kalla for allowing us to include this recipe from her book Baladi.