Chicken Freekeh Pilaf

5 from 2 votes

This spiced chicken freekeh recipe with peas and nuts is a family favorite. It's packed with flavor and warm, hearty spices.

Servings:

Heat the olive oil in a large pot, and add the chicken. Sear for about a minute on each side, then add the chicken spices, onion (cut in quarters), and at least 6 cups (about 1.5 liters) of hot water. Cover and boil for 45-60 minutes or until the chicken is fully cooked.
Once the chicken is fully cooked, start on the freekeh. Melt 2 tablespoon of ghee in a medium-sized nonstick pot on medium heat, and add the washed freekeh along with the freekeh spices. Fry while stirring continuously for 5-6 minutes or until the freekeh gets an even color. Pour around 3 cups of the broth the chicken was cooking in on to the freekeh, or enough broth to cover it. Cover and let boil for 30-35 minutes or until tender.
Once the freekeh is cooked, take the pot off the stove, add in the frozen peas, cover, and let steam for 10 minutes. Fluff freekeh with a fork and transfer to your serving dish. Shred the chicken and add it on top.
Fry the nuts in another 2 tablespoon of ghee until they're golden brown (stirring continuously), then pour on top of the freekeh.