Shorbet Freekeh bi Djej (Chicken and Smoky Freekeh Soup)
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Ingredients
- 2 tbsp olive oil
- 1 onion
- 2 carrots
- 2 celery sticks
- 500 g chicken thigh fillets
- 1 cinnamon stick
- 2 bay leaves
- 1 tsp ground allspice
- 150 g freekeh
- 1 lemon
- 15 g fresh flat-leaf parsley
Nutrition (per serving)
- Calories
- 387 kcal
- Protein
- 30.5 g
- Carbohydrate
- 30.7 g
- of which sugars
- 5.7 g
- Fat
- 13.7 g
- of which saturates
- 2.6 g
- Fibre
- 8.7 g
- Salt
- 0.36 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan over a medium heat and fry the finely diced onion, carrots and celery sticks for 8 minutes until soft.
- 2
Add the whole chicken thigh fillets, cinnamon stick, bay leaves, allspice, 1.5 litres water and 1½ tsp salt. Bring to the boil, skim, then simmer for 20 minutes until the chicken is cooked through with no pink remaining. Lift out the chicken.
- 3
Rinse the freekeh, add it to the pan and simmer for 20-25 minutes until tender but still chewy.
- 4
Shred the chicken, return it to the pan and heat through for 2 minutes. Remove the cinnamon stick and bay leaves.
- 5
Squeeze in the lemon juice, check the seasoning and serve scattered with chopped parsley.
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