---
title: Freekeh with Chicken
servings: 4
prep time: 15 minutes
cook time: 60 minutes
source: https://mycibora.com/recipes/freekeh-pilaf
---

Gather @chicken thigh{700%g}, @onion{2}, @ground allspice{2%tsp}, @ground cinnamon{0.5%tsp}, @chicken stock{700%ml} and @almond{40%g}.

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.

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

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

Stir in the rinsed @freekeh{300%g} along with the remaining allspice and cinnamon, coating the grains well.

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. ~{40%minutes}

Remove from the heat and rest, covered, for 10 minutes. ~{10%minutes}

Serve scattered with the toasted almonds.