{"id":8060,"date":"2020-09-06T22:42:27","date_gmt":"2020-09-06T22:42:27","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=8060"},"modified":"2026-10-16T20:02:06","modified_gmt":"2026-10-16T20:02:06","slug":"chicken-freekeh-porridge","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/chicken-freekeh-porridge\/","title":{"rendered":"Authentic Chicken Freekeh Porridge (Middle Eastern Risotto)"},"content":{"rendered":"

\u201cChicken Freekeh Porridge\u201d 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.<\/p>\n

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\u2019t break out the same way as the starch in rice.<\/p>\n

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What is freekeh and why should you keep it in your cupboard?<\/h2>\n

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.<\/p>\n

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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.<\/p>\n

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Flavoring the Broth:<\/strong><\/h2>\n

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.<\/p>\n

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\u20137 persons! You can easily cut it in half to feed a smaller group, though the leftovers will taste even greater the second day.<\/p>\n

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More Middle Eastern Grain Recipes to Try:<\/h3>\n