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Freekeh with chicken
Similar to the popular dish riz a’djaj (poached chicken served on rice), this recipe uses toasted freekeh wheat with its distinctive nutty taste. The wheat is cooked slowly like a risotto with chicken stock, minced meat, spices and onion until it is soft and flavoursome. The dish is then piled high onto a serving platter and served with poached chicken pieces, Syrian truffle (if available), pine nuts and almonds.
Ingredients
2 cups freekeh
1 medium free-range chicken (about 1.5 kg)
½ brown onion, quartered
3 cinnamon sticks
4 bay leaves
6 cardamom pods
salt
2 tbsp clarified butter (ghee) or olive oil
1 red onion, finely chopped
300 g minced lamb or beef (optional)
1 tsp baharat
butter
½ cup almonds
½ cup pine nuts
4–6 small Syrian truffles, peeled and sliced (optional)
1 tsp ground cinnamon
Preparation
Level of difficulty: easy
Wash the freekeh and remove any burnt grains or stones.
Put the chicken in a pot and cover with water. Add the brown onion, cinnamon sticks, bay leaves, cardamom and 1 teaspoon of salt. Cover with a lid and bring to the boil. Simmer for 30 minutes or until cooked through. Remove the chicken from the pot (leaving a light stock) and set aside until cool enough to handle. Remove the skin and break the meat into large pieces, removing the bones.
Bring the chicken stock back to a slow simmer. Heat the ghee or olive oil in a large saucepan and add the red onion. Fry until beginning to soften, then add the lamb or beef, if using, and cook until browned. Stir in the freekeh. Add the baharat and 1 heaped teaspoon of salt and stir through.
Add 1 litre of hot chicken stock and bring to the boil. Lower the heat, cover and simmer for 40 minutes.
Melt a little butter in a large frying pan over medium heat. Add the almonds and cook until lightly toasted. Remove from the pan and repeat with the pine nuts. Remove from the pan and add another knob of butter. When it melts, add the truffles, if using, and coat with butter. Add the chicken pieces, ground cinnamon and 500 ml of hot stock. Bring to the boil, reheating the chicken.
Spoon the freekeh onto a large serving plate. Place the chicken and truffles on top and scatter with the nuts.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
Put the chicken in a pot and cover with water. Add the brown onion, cinnamon sticks, bay leaves, cardamom and 1 teaspoon of salt. Cover with a lid and bring to the boil. Simmer for 30 minutes or until cooked through. Remove the chicken from the pot (leaving a light stock) and set aside until cool enough to handle. Remove the skin and break the meat into large pieces, removing the bones.
Bring the chicken stock back to a slow simmer. Heat the ghee or olive oil in a large saucepan and add the red onion. Fry until beginning to soften, then add the lamb or beef, if using, and cook until browned. Stir in the freekeh. Add the baharat and 1 heaped teaspoon of salt and stir through.
Add 1 litre of hot chicken stock and bring to the boil. Lower the heat, cover and simmer for 40 minutes.
Melt a little butter in a large frying pan over medium heat. Add the almonds and cook until lightly toasted. Remove from the pan and repeat with the pine nuts. Remove from the pan and add another knob of butter. When it melts, add the truffles, if using, and coat with butter. Add the chicken pieces, ground cinnamon and 500 ml of hot stock. Bring to the boil, reheating the chicken.
Spoon the freekeh onto a large serving plate. Place the chicken and truffles on top and scatter with the nuts.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
04 Oct 2012 09:46 AEST
Bissan
North York
Dee-lish!
Just made this for my hubby and it turned out perfect! I didn't have any truffles or ground beef and my husband still gave me a 10/10. Thank-you Ayman!
11 May 2012 08:41 AEST
mish
parramatta
syrian truffles
hi, i live in sydney and was wondering if anyone can give me the name of a store that sells syrian truffles around parramatta? I have been unable to find them so far.
13 Mar 2012 11:11 AEST
Steve
Croydon
Great Dish
This is great, even without all of those ingredients you can make a simple version. If anyone else is looking to buy freekeh there is a company called Greenwheat Freekeh based in Australia, their website has a list of places that stock it. Or you may be able to find it at Coles.
11 Sep 2011 02:15 AEST
Henry
South Melbourne
Freekeh Stockist
In Answer to the question where can you buy Freekeh?
It is available from The Nut King in Bruswick, Cnr Sydney and Albert Rds, about 100Mt back on the left along Albert Rd from the corner heading west towards Essendon. It is available at $12.00Kg.
18 Apr 2011 08:12 AEST
Svetlana
Melbourne
Stockists?
Can anyone tell me where I can buy the freekeh from? its proving to be a little difficult. Cheers
09 Feb 2011 10:19 AEST
Lamia
LA, USA
Great
My hsband is from Nabatiyye (S of Lebanon) and this is a very typical dish there. I looked at many recipes but this seems to be the best. I am trying it this weekend for a dinner party!! but without the minced beef and truffles as those are very expensive here! Thanks for sahring this lovely recipe and video with everyone.
05 Nov 2010 04:17 AEST
Em Omar
Bankstown
desert truffles
Hey Derek u can buy the desert truffles from most middle eastern stores they come in a can or frozen hope this helps
04 Apr 2009 01:29 AEST
Em Omar
Bankstown
YUMMY
this would have to be one of the most delicious and satisfying meals you can eat with or without the truffles
24 Mar 2009 01:48 AEST
Ann
Hughesdale
Best ever
I don't bother with the truffles but this is the best ever recipe - we have had it 3 times so far and it just keeps gettng better. And Arabesque is a fantastic restuarant - really tasty food with some unusual dishes as well as the "normal". Would rate it 5 stars but the fifth one doesn't highlight
05 Feb 2009 07:47 AEST
amal malouf
prahran
on menu next week
ti Debbie
it is a great dish I Amal co;owner of arabesque we're having it as a special so come and try it next week
24 Jan 2009 03:48 AEST
Derek
Melbourne
Syrian Truffles
Where can I source Syrian Truffles please?
23 Jan 2009 10:58 AEST
Debbie
melbourne
Name of restaurant
This is the one...can't wait to try it!
Arabesque
Shop 1, 1-3 Carre Street
Elsternwick VIC 3185
P: (03) 9523 1108
22 Jan 2009 11:20 AEST
gayle
melbourne
name of restaurant
did any one catch the name of the restaurant, it was in Melb wasn't it?
21 Jan 2009 09:21 AEST
Thoth Hermes
Woolloongabba
Freekeh-ing Yummy!
OMG! I am SO hungry and this looks SO delicious! It seems a bit complicated, and where on EARTH am I going to find desert truffles of all things (???!) but I am going to have a go at this! Maybe I can use field mushrooms just this once?
OMG, I can hardly wait! What a great cuisine: I so totally enjoyed the program.
Thanks!
T.H.
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