Jordanian Freekeh with Chicken
Freekeh is green wheat harvested young and roasted, so it arrives carrying ash and grit. It must be washed four or five times until the water runs clear — under-wash it and the dish tastes bitter and sandy.
- Prep
- 25 min
- Cook
- 70 min
- Total
- 95 min
- Calories
- 480
Freekeh predates rice in this region, and its smoky flavour is entirely natural — the wheat is roasted while still green, then rubbed (which is where the name comes from). A filling winter dish with several times the fibre of rice.
Method
-
1
Wash the freekeh
Cover the freekeh with water, rub it between your hands, and drain. Repeat four or five times until the water runs completely clear. This is the most important step in the recipe.
⏱ 12 min -
2
Soak
Soak the washed freekeh in warm water for 15 minutes, then drain.
⏱ 15 min -
3
Poach the chicken
Simmer the chicken with the whole onion, cardamom, bay and cinnamon, skimming the foam. 35 minutes until cooked. Lift it out and strain the stock.
⏱ 40 min -
4
Fry the base
Cook the chopped onion in the ghee for 6 minutes, add the drained freekeh and stir for 4 minutes with the spices, cinnamon and salt.
⏱ 10 min -
5
Cook
Pour in the hot stock at two cups of stock per cup of freekeh, bring to the boil, then cover and cook on low for 35 minutes.
⏱ 38 min -
6
Rest
Turn off the heat and leave it covered for 10 minutes before forking through.
⏱ 10 min -
7
Brown and serve
Crisp the chicken in the oven or a pan and lay it over the freekeh with the almonds and pine nuts. Serve yoghurt alongside.
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Tips that actually matter
- Repeated washing isn't optional — freekeh is roasted in the field and keeps ash that tastes bitter.
- Liquid ratio 1:2. Less and it's raw; more and it turns to porridge.
- Coarse freekeh keeps its grains separate; fine freekeh goes creamy like risotto. Both are valid — pick one.
- The yoghurt isn't garnish — its acidity balances the rich stock and the smoke.
People also ask
How is freekeh different from bulgur?
Freekeh is green wheat roasted while soft, which gives it a smoky flavour. Bulgur is mature wheat, boiled, dried and cracked — no smoke, and milder.
Why did mine taste bitter?
Under-washed. Leftover ash from the roasting gives a distinct bitterness. Wash until the water runs 100% clear.
Is it healthier than rice?
Yes — considerably more fibre and protein, and a lower glycaemic index, so it keeps you fuller for longer and raises blood sugar more slowly.
Cook mode
Jordanian Freekeh with Chicken
-
1
Wash the freekeh
Cover the freekeh with water, rub it between your hands, and drain. Repeat four or five times until the water runs completely clear. This is the most important step in the recipe.
-
2
Soak
Soak the washed freekeh in warm water for 15 minutes, then drain.
-
3
Poach the chicken
Simmer the chicken with the whole onion, cardamom, bay and cinnamon, skimming the foam. 35 minutes until cooked. Lift it out and strain the stock.
-
4
Fry the base
Cook the chopped onion in the ghee for 6 minutes, add the drained freekeh and stir for 4 minutes with the spices, cinnamon and salt.
-
5
Cook
Pour in the hot stock at two cups of stock per cup of freekeh, bring to the boil, then cover and cook on low for 35 minutes.
-
6
Rest
Turn off the heat and leave it covered for 10 minutes before forking through.
-
7
Brown and serve
Crisp the chicken in the oven or a pan and lay it over the freekeh with the almonds and pine nuts. Serve yoghurt alongside.
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