serves
4
prep
10 minutes
cook
40 minutes
difficulty
Mid
serves
4
people
preparation
10
minutes
cooking
40
minutes
difficulty
Mid
level
Ingredients
- 1 tsp allspice berries
- 1 cinnamon stick
- 2 cardamom pods
- 1 tsp black peppercorns
- 2 tbsp ghee
- 1 onion, chopped
- 4 chicken breasts, skin-on, bone-in
- 2 cups freekeh
- 4 cups (1 L) chicken stock
- 2 tsp salt
- ½ tsp pepper
- Roasted and sliced almonds, for garnish
- Chopped parsley, for garnish
Instructions
- Dry-toast allspice, cinnamon stick, cardamom pods, and black peppercorns in a pan. Remove from pan and add to a spice sachet. Set aside.
- Heat 1 tablespoon ghee in a pan. Add chicken breasts, skin side down, and sear. Flip and sear on the other side. Remove chicken from pan.
- Add onion to pan and fry until softened and fragrant. Add remaining ghee. Add freekeh and stir to coat. Add salt and pepper. Add spice sachet, and pour in stock. Add chicken back to pot.
- Cover and let cook 20-25 minutes or until freekeh and chicken are fully cooked. Remove spice sachet.
- Divide amongst serving plates and top with sliced almonds and parsley.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
