Freekeh is an ancient grain from North African and Middle Eastern regions; it's packed with protein and fibre and an earthy-tasting alternative to rice.
- 1 tsp allspice berries
- 1 cinnamon stick
- 2 cardamom pods
- 1 tsp black peppercorns
- 2 tbsp ghee
- 1 onion, chopped
- 4 chicken breasts, skin-on, bone-in
- 2 cups freekeh
- 4 cups (1 L) chicken stock
- 2 tsp salt
- ½ tsp pepper
- Roasted and sliced almonds, for garnish
- Chopped parsley, for garnish
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.
- Dry-toast allspice, cinnamon stick, cardamom pods, and black peppercorns in a pan. Remove from pan and add to a spice sachet. Set aside.
- Heat 1 tablespoon ghee in a pan. Add chicken breasts, skin side down, and sear. Flip and sear on the other side. Remove chicken from pan.
- Add onion to pan and fry until softened and fragrant. Add remaining ghee. Add freekeh and stir to coat. Add salt and pepper. Add spice sachet, and pour in stock. Add chicken back to pot.
- Cover and let cook 20-25 minutes or until freekeh and chicken are fully cooked. Remove spice sachet.
- Divide amongst serving plates and top with sliced almonds and parsley.