Chicken Freekeh with Chick Peas
If you are looking for a roast chicken recipe offering a change from the traditional chicken and potato oven roast, then please try my Arabic flavoured chicken dry rubbed with black lemon powder, cumin and caraway seeds, served on a bed of the delicious nutty flavoured (and very healthy) whole grain FREEKEH.
For those who are not sure what Freekeh is exactly, do not be nervous, as Freekeh or Farik is a cereal food made from green durum wheat which is roasted and rubbed to create its unique flavour. It is an ancient grain derived from Levantine and North African cuisines, remaining popular in many countries of the eastern Mediterranean basin, where durum wheat originated. Tastes delicious hot or cold and adds a definite unique taste to this very simple roast.
Ingredients
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2 whole chickens- string and innards removed
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Approx 2-3 tbsp olive oil- for chicken rub
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2tbsp cumin seeds
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1 tsp dried lemon powder
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3 medium red onions- 2 quartered and 1 chopped
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Sea salt
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Coarsely ground black pepper
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300g freekeh wheat grains- coarse
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650ml chicken stock
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1 tbsp caraway seeds- whole
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400g chickpeas- cooked
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Garnish
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Fresh lemon wedges
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Fresh flat leaf parsley
Instructions
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Prepare spices for chicken rub
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01 Place cumin seeds into a pestle and mortar and grind to form a powder. Add lemon powder.
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Prepare chicken for roasting:
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02 Remove innards from the chicken and any string ties. Rub all over with oodles of olive oil and 2tbsp of cumin lemon powder.
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03 Put chicken in an oven roasting tin with two onions cut into quarter, and season well all over with sea salt and coarsely ground black pepper.
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04 Place in the oven and roast for 45-60 minutes until cooked.
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Prepare and pre-cook Freekeh:
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05 Wash well in a sieve under cold running water. Tip washed freekeh into a large saucepan with 500ml of chicken stock and bring to the boil, cover and simmer for 30 - 45 minutes or until tender. By now the freekeh will have absorbed much of the stock. When tender, leave covered and place to one side.
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06 In a separate large frying pan, heat 2tbsp olive oil and add the remaining 1 onion (chopped) with the remaining cumin and lemon powder spice plus 1 tbsp caraway whole seeds. Cook stirring consistently until the onion has softened.
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07 Add pre-cooked freekeh grains, chickpeas and remaining 150ml of chicken stock. Season to taste. Cook approximately 5 minutes or so to heat everything though.
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08 Remove the chicken from the roasting tray. Tip the freekeh and chickpea mixture into the roasting tin and replace the chicken. Place back in the oven for say another 5-10 minutes.
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09 Serve with fresh lemon and flat-leaf parsley sprigs.
Notes
This dish can be made in stages ahead of time. Pre-cook the Freekeh mixture either the day before or hours ahead, and assemble once the chickens are cooked. Re-heat as instructed. If the Freekeh you buy is also called Green Freekeh, this is perfectly suitable.
