Ease of Preparation: Medium
Yield: 4 servings
ingredients:
- 1 teaspoon (5 ml) allspice berries
- 1 cinnamon stick
- 2 cardamom pods
- 1 teaspoon (5 ml) black peppercorns
- 2 tablespoons (30 ml) ghee, divided
- 1 onion, chopped
- 4 chicken breasts, skin-on, bone-in
- 2 cups (480 ml) freekeh
- 4 cups (960 ml) chicken stock
- 2 teaspoons (10 ml) salt
- ½ teaspoon (2.5 ml) pepper
- Roasted and sliced almonds, for garnish
- Chopped parsley, for garnish
method:
Dry toast allspice, cinnamon stick, cardamom pods, and black peppercorns in a pan.
Remove from pan and add to a spice sachet. Set aside.
Add 1 tablespoon (15 ml) ghee to the pan and heat. 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 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.
Plate chicken.
Top with sliced almonds and parsley.
Serve with Garlic Tahini Yogurt Dip (see recipe) [1].