Freekeh Maqlia bi Djaj (Fried Freekeh Pilaf with Chicken and Almonds)
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Ingredients
- 600 g chicken thigh fillets, diced
- 300 g freekeh
- 40 g flaked almonds
- 1 onion, finely chopped
- 2 garlic cloves
- 0.5 tsp ground cinnamon
- 3 tbsp vegetable oil
- 600 ml chicken stock
Nutrition (per serving)
- Calories
- 620 kcal
- Protein
- 41.8 g
- Carbohydrate
- 51.2 g
- of which sugars
- 3.6 g
- Fat
- 24.5 g
- of which saturates
- 3.4 g
- Fibre
- 11.3 g
- Salt
- 1.46 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the freekeh well. Heat 2 tablespoons of the oil in a large pot and fry the onion and garlic for 5 minutes, then add the diced chicken and cinnamon and brown for 6-7 minutes.
- 2
Stir in the freekeh and chicken stock, bring to a simmer, cover and cook for 25-30 minutes until the freekeh is tender and the liquid is absorbed.
- 3
Meanwhile toast the flaked almonds in the remaining oil in a small frying pan for 2-3 minutes until golden.
- 4
Fluff the freekeh pilaf with a fork.
- 5
Scatter over the toasted almonds and serve.
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