Step by step

Method

4 steps

1. 1

   Rinse 1 cup cracked freekeh; drain. In a pot, combine freekeh with 2½ cups chicken stock or water and ½ teaspoon salt. Bring to a boil, cover, and simmer 20–25 minutes until tender with a pleasant chew (freekeh stays toothsome). Drain any excess liquid; fluff and keep warm.

2. 2

   Meanwhile, pat 1–1½ pounds boneless chicken thighs dry. Season with 1 teaspoon cumin, 1 teaspoon paprika, ½ teaspoon salt, pepper, and a drizzle of oil. Sear in a hot skillet 5–6 minutes per side until browned and cooked through (about 165°F / juices run clear). Rest 5 minutes; slice.

3. 3

   Optional quick veg: in the same pan, soften a handful of chopped onion and zucchini or peppers 4–5 minutes with a pinch of salt.

4. 4

   Build bowls with freekeh, sliced chicken, veg, herbs, lemon wedges, and a spoon of yogurt or tahini. You want smoky-chewy freekeh under juicy spiced chicken — not dry chicken over bland grains.