1671. Saffron Freekeh Chicken (One Pot)

Incorporating fruits in savory dishes is an element of the most sophisticated Iraqi cooking. This one-pot meat has a flavorful base of freekeh, topped with marinated chicken, and crowned with nuts and apricots which are technically a garnish, but are nonetheless a must-have part of the final dish. Freekeh is an ancient Babylonian supergrain, recently hailed for its health-promoting benefits. It is nothing more than a still unripe grain of wheat, picked and smoked, yielding a unique flavor profile.

Ingredients:

2 cups freekeh

2 onions

1/2 tsp cinnamon

2 Tbsp olive oil

1 tsp grated ginger

1 tsp grated garlic

pinch ground saffron

1 Tbsp rose water

3 cups chicken stock

salt and pepper

For the chicken:

500g chicken fillets

1 tsp cinnamon 

1 tsp turmeric

1 tsp 7-spice

salt and pepper

For the garnish:

1/2 cup raw cashews

1/2 cup dried apricots, chopped

Method:

Soak the freekeh in cold water; set aside for 1 hour.

Cut the chicken fillets into strips. Marinate the strips in the spices, tossing well to coat evenly; set aside.

In a deep pan, saute the chopped onion in the olive oil until translucent. Add the grated ginger, grated garlic, cinnamon, and saute for a minute or two until fragrant. Add the drained freekeh, and toss a while longer to toast the grains. Season with salt and pepper.

Mix the saffron and rosewater in the chicken broth, then lay the marinated chicken strips over the surface in single layer, do not overlap the chicken.

Bring the pot to a boil, cover with a lid, lower heat to minimum and let steam for 40 minutes until freekeh is cooked.

Garnish with the cashew and dried apricots and serve.

صحة و عافية