Ideal for a feast, this freekeh recipe made with Medjouls, almonds and warming spices is a nourishing dish for the cold winter months.
- 8 chicken pieces, skin on
- 2 tsp paprika
- 2 tsp ground cinnamon
- 2 – 4 tbsp Zaytoun olive oil
- 2 medium onions, roughly chopped
- 3 bay leaves
- 10 cardamom pods, lightly bruised
- 200g Zaytoun freekeh, rinsed
- 6 Zaytoun Medjoul dates, quartered lengthways and stoned
- 500ml stock
- 25g Zaytoun almonds, chopped or sliced, and toasted
- Parsley, roughly chopped
- In a large bowl, rub the chicken pieces all over with the paprika, 1tsp of the cinnamon and a generous pinch of salt and plenty of pepper. If you have time, leave to marinate in the fridge for a couple of hours.
- In a large wide pan (that has a lid), heat the oil and fry the chicken pieces on a medium heat for 10 minutes until the skin is a dark golden brown colour. Take the chicken out of the pan and set to one side.
- Add the onions to the same pan with a splash of olive oil. Turn up the heat and stirring frequently cook until nicely browned. Turn down the heat and add 1tsp of cinnamon, the bay leaves and the cardamom pods, and fry until the onions are soft and the warming aroma of spices fills your kitchen.
- Add in the freekeh, dates, stock, 100ml water, a generous pinch of salt and then gently return the chicken pieces so that they sink into the freekeh a little.
- Bring the pot to a boil and then turn down the heat to medium-low, cover and simmer for 35 minutes, until the freekeh and chicken are cooked.
- Remove the lid and leave to simmer for another two to three minutes until the liquid has been absorbed.
- Remove the pot off the heat, sprinkle with the toasted almonds and parsley, take the whole pot to the table and serve at once with a flourish!