Empty My Fridge
Freekah Pilaf with Chicken
Ingredients
- Freekeh · washed and well drained2 cups
- Olive oil2 tbsp
- Ghee1 tbsp
- Onion · finely diced1
- Chicken stock4 cups
- Salt1 ½ tsp
- Cumin½ tsp
- Black pepper½ tsp
- Paprika1 tsp
- Baharat1 tsp
- Coriander seed · ground1 tsp
- Chicken · roasted
- Parsley · finely chopped
- Pistachio · roughly chopped
- Pomegranate
Instructions
- Heat the olive oil and ghee in a large, heavy-based pot over medium heat.
- Add the diced onion and cook until soft and translucent, about 5 minutes.
- Add the washed freekeh with the cumin, salt, pepper, paprika, baharat and coriander, and stir so every grain is coated in the oil and spices.
- Pour in the chicken stock and bring to a gentle boil.
- Lower the heat, cover and simmer for 40 minutes, until the freekeh is tender and has absorbed most of the liquid.
- Take off the heat, keep covered and rest for 5 minutes, then fluff gently with a fork.
Summarized from The Lebanese Plate's video. Watch it for the details.
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