Jordanian Freekeh ma Laban (Freekeh and Chicken in Warm Yoghurt Sauce)
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Ingredients
- 600 g chicken thigh fillets
- 250 g freekeh
- 400 g natural yoghurt
- 1 onion, finely chopped
- 2 garlic cloves
- 2 tbsp vegetable oil
- 500 ml chicken stock
Nutrition (per serving)
- Calories
- 561 kcal
- Protein
- 43.8 g
- Carbohydrate
- 50.4 g
- of which sugars
- 10.8 g
- Fat
- 18.3 g
- of which saturates
- 4.5 g
- Fibre
- 8.7 g
- Salt
- 1.44 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. Heat the vegetable oil in a large pot and fry the onion and garlic for 5 minutes, then add the chicken and brown for 5 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 chicken is cooked through with no pink remaining.
- 3
Warm the yoghurt gently in a small pan over a low heat, stirring constantly, without letting it boil.
- 4
Spoon the freekeh and chicken onto a platter.
- 5
Pour over the warm yoghurt sauce to serve.
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