One Pot Chicken Freekeh

Ingredients

• 3-4 piece chicken thighs - أوراك الدجاج
• 1 tablespoon garlic powder - بودرة ثوم
• 3 teaspoon all spice (divided) - بهارات
• 2 cup freekeh (washed) - فريك
• 2 tablespoon ghee (OR olive oil) - سمن بلدي
• 1 onion (diced) - بصلة
• 1 large carrot (grated) - جزرة
• 2 cinnamon sticks (or 1/2 teaspoon cinnamon powder) - عيدان قرفة
• 2-3 piece cardamom (crushed) - حبهان
• salt and pepper - ملح و فلفل
• 3 cup chicken broth/stock - مرقة دجاج
• 2 tablespoon parsley (finely chopped) - بقدونس
• 1 tablespoon almonds (sliced and toasted) - لوز

Step by step

1. Marinate chicken with garlic powder and 2 teaspoons all spice.
2. In a large rice pot, melt ghee and fry chicken thighs on all sides until golden (they wont cook through yet). Set aside.
3. In the same pot, fry diced onions for a few minutes until slightly caramelized. Add grated carrot and stir.
4. Sprinkle the rest of the all spice, cinnamon sticks and crushed cardamom pods. Stir veggies to combine scraping the pot for the burned chicken bits.
5. Stir in with the washed freekeh, salt and pepper.
6. Follow with the broth and bring heat to high in order to bring it to a boil. Then add chicken thighs back on top. As it simmers, lower heat and cover.
7. Keep it covered as the steam helps the chicken cook properly. After 45 minutes check that the freekeh is cooked and the chicken is soft and tender. Adjust seasoning.
8. Serve hot in a big serving dish with chicken not top and sprinkle with chopped parsley and toasted almonds.