Entree: Palestine – Northern Culinary Region – فريكة بالدجاج ➤ Freekeh bil-dajaj (Smoked green wheat pilaf cooked with spiced chicken and savory broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil
- 1 medium onion, finely chopped (about 6 oz (170 g))
- 3 cloves garlic, minced
- 1 1/2 cups (270 g) cracked or roasted freekeh
- 2 tbsp (30 g) tomato paste
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground allspice
- 1/4 tsp (0.5 g) ground cinnamon
- 1 tsp (6 g) salt, adjust to taste
- 1/2 tsp (2 g) ground black pepper
- 4 cups (960 ml) chicken stock or water (hot)
- 2 tbsp (30 g) butter or additional olive oil
- 1/4 cup (35 g) pine nuts or slivered almonds, toasted
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (8 g) chopped fresh parsley

Show original ingredient measurements

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 3 cloves garlic, minced
- 1 1/2 cups (270 g) cracked or roasted freekeh
- 2 tbsp (30 g) tomato paste
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground allspice
- 1/4 tsp (0.5 g) ground cinnamon
- 1 tsp (6 g) salt, adjust to taste
- 1/2 tsp (2 g) ground black pepper
- 4 cups (960 ml) chicken stock or water (hot)
- 2 tbsp (30 g) butter or additional olive oil
- 1/4 cup (35 g) pine nuts or slivered almonds, toasted
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (8 g) chopped fresh parsley

Instructions

1. Pat the chicken thighs dry and season with 1/2 tsp (2 g) salt and 1/4 tsp (1 g) black pepper. In a large heavy pot or Dutch oven, heat 2 tbsp (30 ml) olive oil over medium-high heat. Brown the chicken thighs skin-side down until golden, about 5–6 minutes per side. Remove and set aside.
2. Reduce heat to medium, add the chopped onion to the pot and sauté until soft and translucent, about 6–8 minutes. Add the minced garlic and cook 1 minute until fragrant.
3. Stir in the tomato paste, ground cumin, allspice, and cinnamon; cook 1–2 minutes to bloom the spices. Add the freekeh and stir to coat the grains in the spiced mixture, toasting for 2–3 minutes.
4. Return the browned chicken thighs to the pot, nestling them into the freekeh. Pour in 4 cups (960 ml) hot chicken stock so the freekeh is covered. Bring to a boil, then reduce heat to a low simmer, cover, and cook until freekeh is tender and chicken is cooked through, about 30–35 minutes for cracked freekeh (longer if whole-grain).
5. Check liquid toward the end and add up to 1/2 cup (120 ml) more stock or water if needed; the freekeh should be moist but not soupy. Once cooked, stir in 2 tbsp (30 ml) lemon juice and 2 tbsp (30 g) butter for gloss and flavor. Adjust salt to taste.
6. Transfer to a serving platter or serve from the pot. Sprinkle with toasted pine nuts or almonds and chopped parsley. Serve hot with a side of plain yogurt or a simple salad if desired.