Freekeh Pilaf with Chicken (Jordanian Frikeh Djaj)

Ingredients

• 2 lbs bone-in, skin-on chicken thighs (or a small whole chicken, cut up)
• 2 onions, 1 quartered and 1 finely chopped, divided
• 2 bay leaves
• 1 cinnamon stick
• 6 cups water
• Salt, to taste
• 1 1/2 cups cracked freekeh
• 3 tbsp olive oil
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/2 tsp ground cumin
• 1/4 tsp black pepper
• 1/3 cup slivered almonds
• 1/3 cup pine nuts
• 2 tbsp chopped fresh parsley

Before you cook

• Rinse the freekeh thoroughly in a bowl of water, rubbing the grains between your fingers to remove any grit or chaff, then drain and let it soak in fresh water for 10 minutes.
• Quarter one onion and finely chop the second onion.
• Trim any excess fat from the chicken pieces.

Steps

1. Toast the almonds and pine nuts in a dry skillet over medium heat for 3-4 minutes, shaking the pan often, until golden brown and fragrant, then transfer to a plate and set aside.
2. Place the chicken, quartered onion, bay leaves, cinnamon stick, and a generous pinch of salt in a large pot and cover with 6 cups of water.
3. Bring to a boil over high heat, skimming off any foam that rises to the surface.
4. Reduce the heat to low, cover, and simmer for 35-40 minutes until the chicken is cooked through and tender.
5. Lift the chicken out of the pot and set it aside to cool slightly.
6. Strain the broth through a sieve into a bowl, discarding the onion, bay leaves, and cinnamon stick, and measure out 3 cups of the broth, topping up with water if you are short.
7. Once the chicken is cool enough to handle, shred it into large pieces, discarding the skin and bones.
8. Wipe out the pot, add the olive oil, and set it over medium heat.
9. Add the finely chopped onion and cook for 5-6 minutes until soft and golden.
10. Drain the soaked freekeh and stir it into the pot along with the ground cinnamon, allspice, cumin, and black pepper, toasting for 2 minutes until fragrant.
11. Pour in the 3 cups of reserved broth, season with salt to taste, and bring to a boil.
12. Reduce the heat to low, cover, and simmer for 20-25 minutes until the freekeh is tender and the liquid is absorbed.
13. Remove the pot from the heat and let it stand, covered, for 5 minutes.
14. Fluff the freekeh with a fork, then fold in the shredded chicken.
15. Transfer the pilaf to a serving platter, scatter the toasted almonds, pine nuts, and chopped parsley on top, and serve warm.