Freekeh with Chicken

Method

1. 1

   Season the chicken thighs with half the allspice and cinnamon. Brown them well on both sides in the pot over medium-high heat, then lift out and set aside.

2. 2

   Meanwhile, toast the slivered almonds in a small dry pan over medium heat, tossing, until golden; set aside for topping.

   💡 They go from golden to burnt in moments once they start coloring, so don't walk away.

3. 3

   Soften the onions in the same pot, in the rendered chicken fat, until translucent.

4. 4

   Stir in the rinsed freekeh along with the remaining allspice and cinnamon, coating the grains well.

5. 5

   Pour in the stock, nestle the browned chicken on top, bring to a simmer, then cover and cook over low heat for 40 minutes, until the freekeh is tender and the liquid is absorbed.

   💡 Freekeh drinks more than rice and forgives more too — add a splash of water if it dries early.

6. 6

   Remove from the heat and rest, covered, for 10 minutes.

7. 7

   Serve scattered with the toasted almonds.