Chicken  Freekeh Pilaf

This healthy chicken freekeh pilaf recipe is made with shredded chicken, whole spices, ground spices, green peas, toasted nuts, and freekeh grain.

This recipe makes homemade chicken stock with onion, whole garlic, cinnamon, black pepper, cardamom, caraway, bay leaf, and cloves.

The freekeh pilaf is made with these ground spices: seven spices, cumin, dried coriander, white pepper, nutmeg, salt, and pepper.

Sear the chicken in olive oil for about a minute on each side. Add the chicken spices, onion, and 6 cups of hot water. Cover and boil for 30-35 minutes or until the chicken is tender.

On medium heat, fry the freekeh in ghee (or butter) in a nonstick pot for 5 to 6 minutes with the freekeh spices.

Pour 3 cups of the chicken broth into the freekeh. Cover and let boil for 30-35 minutes or until tender. Once the freekeh is cooked, add the frozen peas, cover, and let steam for 10 minutes.

Fry the nuts with butter (or ghee) in a skillet until golden brown.

Fluff freekeh with a fork. Shred the chicken and add on top. Pour the fried nuts on top.