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!