“Chicken Freekeh Porridge” is bulked up with freekeh, chicken, and onions, tied together with a homemade spiced chicken broth and seasoned with allspice. A warm ball of chicken freekeh is both nourishing and comforting, and will make you feel full for longer due to its high fiber and protein content.
This is not your ordinary breakfast porridge; porridges are usually associated with breakfast, and our chicken freekeh is eligible enough to make a decent main course! The only thing that led me to call it a porridge is its consistency. You can even call it a Middle Eastern risotto, though the starch in freekeh doesn’t break out the same way as the starch in rice.
What is freekeh and why should you keep it in your cupboard?
Freekeh is a nutrient powerhouse grain made from green durum wheat, high in protein, full of fiber, and a great source of vitamins and iron. Freekeh hails from the Middle East; it is harvested while the grain is still young and green. It is then sundried and roasted over open fires. Can you imagine that it has nearly double the amount of protein and fiber that quinoa has? They call it the king of grains! There are two types of freekeh, the whole and the cracked form. Both are delicious, but I prefer the cracked since it cooks much faster and suits today’s dinner rush. You can find it on the shelves of Middle Eastern markets.
The internet is full of accessible, trendy freekeh pilafs, burgers, and salads, and the grain is showing up on the menus of some restaurants around the globe. Not exactly the way I was raised on eating freekeh, but I would say I admire the cultural diffusion of those recipes, though my heart belongs more to the classic freekeh I grew up on.
Flavoring the Broth:
Cardamom pods, bay leaves, and cinnamon sticks are the standard trio to enhance the flavor of the broth while the chicken is simmering away. With their Middle Eastern agreeable tone, those will be your ticket to take the dish from average to extraordinary, and an onion is a welcome addition to the mentioned trio.
With its nutty, agreeable flavor and pleasant, chewy texture, our freekeh recipe needs no veggies other than onions to alter the flavors. Keep it as straightforward as it is, and I would guarantee you will have a certifiably comforting dinner. It is packed with flavor, and your family will adore the dish! The recipe serves 6–7 persons! You can easily cut it in half to feed a smaller group, though the leftovers will taste even greater the second day.
More Middle Eastern Grain Recipes to Try:
- Bring a vibrant pop of color to your table with a refreshing Freekeh Pomegranate Salad.
- Enjoy a simple, classic weekday side dish with this savory Bulgur Tomato Pilaf.
- Discover the delicate balance of spices in a traditional Kamounit Banadoura (Tomato Kibbeh).
- For a hearty twist on a classic, try this fragrant Chicken Bulgur Pilaf.
- Learn the secrets to perfectly caramelized onions with my step-by-step guide for Authentic Mujadara with Bulgur.
- Explore a unique regional favorite with this comforting Lebanese Mujadara with Red Beans.
- Keep things wonderfully light and fresh with this creative recipe for Lying Tabbouleh.
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Chicken Freekeh Porridge
Description
Ingredients
- ¼ cup olive oil
- 2 tablespoons butter
- 5 medium-sized onions finely chopped
- 3 cups freekeh preferably the cracked stuff
- Sea salt to taste
- 1 whole chicken about 1 kg/2 lb. 4 oz.
- ½ teaspoon allspice
For the chicken broth:
- 1 onion
- 3 bay leaves
- 1 cinnamon stick
- 4 cardamom pods
Instructions
- Visually inspect the freekeh for any small stones. Wash in a colander under running water and drain.
- Clean the chicken and place it in a stockpot. Add about 12 cups of water and cook over high heat. Spoon off the scum as it appears, and add the onion, cinnamon stick, cardamom pods, and bay leaves. Once it reaches a boiling point, cover the pot and let it cook for a minimum of two hours, until the chicken is falling off the bone.
- Strain the broth and place the chicken on a dish to cool down. Debone the chicken and remove the skin. Shred the chicken with your hands into small strips.
- Heat the oil and butter in a large pot, add the chopped onions, and stir and cook until soft and tender.
- Add the freekeh and stir for one minute over medium heat. Add 10 cups of the chicken broth. If the broth is less than 10 cups due to evaporation, you can add more water to reach the mentioned liquid amount.
- Add the cooked chicken strips, salt, and allspice. Once boiling, cover the pot, reduce the heat to low, and let it simmer for one hour. Give it a stir every now and then to prevent the freekeh from sticking to the bottom. The consistency of the dish should be that of a porridge; if it dries out, add about 1 cup of water while the freekeh is still simmering. Adjust the salt to your taste preference! Happy eating!
2 Comments
Anytime I visit I always learn so much from you, Hadia! This dish sounds incredibly healthy!