Jordanian Chicken Freekeh
Coarsely cracked freekeh cooked in measured recovered chicken broth.
Preparation: 30 min · Cooking: 1 hr 3 min · Total: 1 hr 33 min · 2 servings
Ingredients
- 240 ml Dry coarsely cracked freekeh, not whole kernels
- Raw bone-in chicken thighs, about 400 g total size guide — 2
- 75 g Trimmed onion
- 15 g Commercial ready-to-eat toasted almonds
- 0.5 tsp Ground allspice, split equally between chicken and grain
- 1 tbsp Vegetable oil for chicken
- 1 tbsp Olive oil for freekeh
- 0.25 tsp Ground cumin
- 0.25 tsp Ground coriander seed
- 10 g Commercial ready-to-eat toasted pine nuts
- 960 ml Initial chicken braising water
- 1000 ml Grain rinse water, discarded
- 120 ml Hot adjustment water, shared stock/grain maximum (optional)
- Salt, to taste
- Black pepper, to taste
Instructions
Sort and rinse
Sort 240 ml DRY coarsely cracked freekeh, rinse with the 1000 ml allowance and drain. Chop 75 g onion; keep raw chicken tools separate.
Sort 240 ml DRY coarsely cracked freekeh, rinse with the 1000 ml allowance and drain. Chop 75 g onion; keep raw chicken tools separate.
Sauté chicken and onion
Heat 1 tbsp vegetable oil over medium heat. Sauté chicken and onion from 5 minutes until lightly coloured, adding 0.25 tsp of the total allspice.
Heat 1 tbsp vegetable oil over medium heat. Sauté chicken and onion from 5 minutes until lightly coloured, adding 0.25 tsp of the total allspice.
Sauté chicken and onion: 300 seconds
Braise the chicken
Add 960 ml initial water, bring to a boil, cover and simmer low from 30 minutes. Chicken must be tender and reach 74°C in its thickest meat away from bone.
Add 960 ml initial water, bring to a boil, cover and simmer low from 30 minutes. Chicken must be tender and reach 74°C in its thickest meat away from bone.
Braise the chicken: 1800 seconds
Measure recovered broth
Remove cooked chicken with clean tools and keep hot at 60°C or warmer. Measure 360 ml broth FROM the initial braise for the grain; set surplus aside outside this formula. If short, use a recorded part of the up-to-120 ml reserve to reach 360 ml; the same reserve also covers later grain adjustment, not a second allowance.
Remove cooked chicken with clean tools and keep hot at 60°C or warmer. Measure 360 ml broth FROM the initial braise for the grain; set surplus aside outside this formula. If short, use a recorded part of the up-to-120 ml reserve to reach 360 ml; the same reserve also covers later grain adjustment, not a second allowance.
Toast drained grain
Heat 1 tbsp olive oil in a clean pot over medium heat. Stir the drained freekeh from 3 minutes until fragrant without scorching.
Heat 1 tbsp olive oil in a clean pot over medium heat. Stir the drained freekeh from 3 minutes until fragrant without scorching.
Toast drained grain: 180 seconds
Simmer the freekeh
Add the 360 ml DERIVED broth, remaining 0.25 tsp allspice, 0.25 tsp each cumin/coriander, salt and pepper. Cover and simmer low from 25 minutes until fully tender, following the grain label. Record any remaining reserve used; reconcile if more than the shared 120 ml is needed.
Add the 360 ml DERIVED broth, remaining 0.25 tsp allspice, 0.25 tsp each cumin/coriander, salt and pepper. Cover and simmer low from 25 minutes until fully tender, following the grain label. Record any remaining reserve used; reconcile if more than the shared 120 ml is needed.
Simmer the freekeh: 1500 seconds
Reunite and garnish
Return hot cooked chicken promptly to the grain and heat the assembly to 74°C throughout. Scatter 15 g RTE toasted almonds and 10 g RTE toasted pine nuts without added garnish oil.
Return hot cooked chicken promptly to the grain and heat the assembly to 74°C throughout. Scatter 15 g RTE toasted almonds and 10 g RTE toasted pine nuts without added garnish oil.
Serve and chill grain promptly
Divide into 2 shares. Cool shallow leftovers promptly, preferably within 1 hour, at 4°C or colder and use within 24 hours; this cooked-wheat limit is a conservative project choice. Reheat once to 74°C.
Divide into 2 shares. Cool shallow leftovers promptly, preferably within 1 hour, at 4°C or colder and use within 24 hours; this cooked-wheat limit is a conservative project choice. Reheat once to 74°C.
Tips
- Use the scaled ingredient list for 1–8 catalogue servings; step quantities describe the 2-serving base. Halve every numeric input for 1 or multiply by four for 8, including process water and garnish. Keep the same thickness and use more batches or comparable-depth pans. Do not multiply temperatures or first-check times. Cup = 240 ml, tbsp = 15 ml, tsp = 5 ml. Piece/cup yields are separate from servings.
Common mistakes
- Keep perishables at 4°C or colder and raw meat/flour tools separate from ready-to-eat food. Chill shallow portions within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling.
Substitutions
- Keep the specified ingredient states and measured allowances; no unmeasured substitutions are included.
Storage
Refrigerate promptly, preferably within 1 hour, at 4°C or colder; use within 24 hours. This is the project’s conservative cooked-wheat limit, not a rice-specific legal claim. Keep perishables at 4°C or colder and raw meat/flour tools separate from ready-to-eat food. Chill shallow portions within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling.
Reheating
Reheat once to 74°C throughout; a warm surface alone is insufficient.
About this recipe
Coarsely cracked freekeh cooked in measured recovered chicken broth.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.