Freekeh au poulet
Poulet rôti servi sur du freekeh, blé vert fumé cuit dans le bouillon, garni d'amandes et de pignons.
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Étapes
Make the broth
Put the chicken, water, onion, cinnamon stick, bay leaves and 1 teaspoon of salt in a large pot. Bring to a boil, skim off the foam, then lower the heat and simmer gently for about 35 minutes, until the chicken is cooked through. Lift out the chicken and strain the broth, keeping both separately.
- 1.5kg chicken
- 2 litres water
- 1 onion
- 1 cinnamon stick
- 2 bay leaves
- 1 tsp salt
✅ C'est prêt quand : chicken is cooked through and broth is fragrant
Cook the freekeh
In a medium pot of at least 4 litres (the freekeh swells a lot), melt the butter over medium heat. Add the freekeh and seven-spice and stir for 2 minutes. Pour in 900 ml of the hot broth and the remaining salt, cover, and cook on low heat for 35–40 minutes until soft, adding a splash more broth if it dries out.
- 2 tbsp butter
- 300g freekeh
- 1 tsp seven-spice
- 1 tsp salt
- 900 ml broth from step 1
✅ C'est prêt quand : freekeh is tender and liquid is absorbed
Glaze the chicken
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Roast
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Toast the nuts
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Serve
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Make the broth
Put the chicken, water, onion, cinnamon stick, bay leaves and 1 teaspoon of salt in a large pot. Bring to a boil, skim off the foam, then lower the heat and simmer gently for about 35 minutes, until the chicken is cooked through. Lift out the chicken and strain the broth, keeping both separately.
- 1.5kg chicken
- 2 litres water
- 1 onion
- 1 cinnamon stick
- 2 bay leaves
- 1 tsp salt
✅ C'est prêt quand : chicken is cooked through and broth is fragrant
Cook the freekeh
In a medium pot of at least 4 litres (the freekeh swells a lot), melt the butter over medium heat. Add the freekeh and seven-spice and stir for 2 minutes. Pour in 900 ml of the hot broth and the remaining salt, cover, and cook on low heat for 35–40 minutes until soft, adding a splash more broth if it dries out.
- 2 tbsp butter
- 300g freekeh
- 1 tsp seven-spice
- 1 tsp salt
- 900 ml broth from step 1
✅ C'est prêt quand : freekeh is tender and liquid is absorbed
Glaze the chicken
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Roast
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Toast the nuts
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Serve
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The Story Behind the Dish
Freekeh is wheat that is picked while still young and green, then roasted over a fire to burn off the straw. The grains inside stay green and take on a smoky taste.
Farmers in southern Lebanon have made freekeh for thousands of years. Chicken with freekeh is a dish for guests and family celebrations.
⭐ Why It's Famous
The smoky, nutty grain soaks up the chicken broth, making it richer than plain rice.
💡 Fun Fact
The word freekeh comes from the Arabic for 'rubbed', because the roasted grains are rubbed by hand to remove the burnt husks.
Southern Lebanon
33.27°N, 35.20°E
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