“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 long due to its high fiber and protein content.

Chicken Freekeh Porridge

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 proteins, full of fibers, 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 is cooks much faster and suits todays dinner rush. You can find it at 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 straight forward as it is, and I would guarantee you will have a certifiably comfort dinner, it is packed with flavor and your family will adore the dish!The recipe serves  6-7 persons! You can easily cut in half to feed a smaller group, though the leftovers will taste even great the second day.

To save time, cook the chicken one day ahead, keep it at room temperature for 2 hours to cool down then store it with its broth in the fridge. With the chicken cooked the dish can be whipped up easily.

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/ 2lb.  4 oz.
• ½ teaspoon allspice

For the chicken broth:

• 1 onion
• 3 bay leaves
• 1 cinnamon stick
• 4 cardamom pods

Directions:

1. Visually inspect the freekeh, for any small stones, Wash in a colander under running water and drain.
2. Clean the chicken and place in a stockpot, add about 12 cups of water and cook on high heat.  Spoon 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 falling off the bone.
3. Strain the broth, and place the chicken on a dish to cool down.  Debone and remove the skin.  Shred the chicken, with your hands into small strips.
4. Heat the oil and butter in a large pot and add the chopped onions and stir and cook until soft and tender.
5. 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 the evaporation, you can add more water to reach the mentioned liquid amount.
6. Add the cooked chicken strips, salt and allspice.  Upon boiling, cover the pot, reduce heat to low and let it simmer for one hour.  Give 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 salt to your taste preference! Happy eating!

You might enjoy:

Freekeh, Halloumi and Pomegranate Salad

Chicken Bulgur Pilaf

If you make this recipe, leave a comment below or share your pictures on Facebook! I would love to see your creations!Hashtag them #Hadia’s Lebanese Cuisine

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