📝 About This Recipe
Freekeh bi Dajaj is an ancient Levantine masterpiece featuring young green wheat that is flame-roasted to impart a signature smoky depth. This hearty dish elevates simple poultry into a celebratory feast, layering tender, spice-infused chicken over a bed of nutty, chewy grains. Topped with a golden crown of toasted nuts, it represents the pinnacle of Lebanese comfort food—earthy, wholesome, and deeply fragrant.
🥗 Ingredients
The Chicken & Broth
- 1.2 kg Whole Chicken (cut into 4 or 8 pieces)
- 7 cups Water (for boiling)
- 1 large Onion (peeled and quartered)
- 1 piece Cinnamon Stick
- 3 pieces Bay Leaves
- 5 pieces Cardamom Pods (cracked open)
- 2 teaspoons Salt (adjust to taste)
The Freekeh
- 3 cups Coarse Freekeh (thoroughly rinsed and drained)
- 2 tablespoons Olive Oil (extra virgin)
- 1 tablespoon Butter or Ghee (for richness)
- 1 medium Yellow Onion (finely diced)
- 1.5 tablespoons Lebanese Seven Spices (Baharat) (or a mix of allspice, cinnamon, and black pepper)
- 1/2 teaspoon Ground Cinnamon (extra for aroma)
For Garnish
- 1/4 cup Raw Almonds (slivered or halved)
- 2 tablespoons Pine Nuts (optional but recommended)
- 2 tablespoons Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Place the chicken pieces in a large pot and cover with 7 cups of water. Bring to a boil over high heat, then skim off and discard any foam (scum) that rises to the surface to ensure a clear broth.
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2
Add the quartered onion, cinnamon stick, bay leaves, cardamom pods, and salt to the pot. Reduce heat to low, cover, and simmer for 45-50 minutes until the chicken is tender and falling off the bone.
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3
While the chicken cooks, prepare the freekeh. Place the grain in a large bowl and cover with water. Sift through with your fingers to remove any small stones or debris, then rinse several times until the water runs clear. Drain well.
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4
Once the chicken is cooked, remove the pieces from the broth and set them on a baking tray. Strain the broth through a fine-mesh sieve into a clean bowl, discarding the aromatics. Measure out 4.5 to 5 cups of broth for the freekeh.
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5
Optional: Brush the boiled chicken with a little olive oil and a pinch of cinnamon, then broil in the oven for 5-7 minutes until the skin is golden and crisp.
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6
In a large pot, heat the olive oil and butter over medium heat. Add the diced onion and sauté for 5-6 minutes until translucent and just starting to brown.
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7
Add the drained freekeh to the pot with the onions. 'Toast' the grain for 3-4 minutes, stirring constantly, to coat it in the oil and enhance its smoky flavor.
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8
Stir in the Lebanese Seven Spices and ground cinnamon. Pour in 4.5 cups of the reserved hot chicken broth. Bring to a rolling boil.
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9
Once boiling, reduce the heat to the lowest setting. Cover the pot tightly and simmer for 30-35 minutes. Unlike rice, freekeh maintains a chewy texture even when fully cooked.
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10
While the freekeh simmers, heat a small splash of oil in a skillet. Toast the almonds and pine nuts over medium-low heat until golden brown. Remove immediately to prevent burning.
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11
Check the freekeh; if the liquid is absorbed but the grain feels too tough, add another 1/2 cup of broth and cook for 5 more minutes. Turn off the heat and let it rest, covered, for 10 minutes.
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12
To serve, fluff the freekeh with a fork and spread it onto a large communal platter. Arrange the chicken pieces on top, then garnish generously with the toasted nuts and chopped parsley.
💡 Chef's Tips
Always sift through your freekeh before washing; because it is an ancient grain processed traditionally, it’s common to find tiny pebbles. Toasting the freekeh in fat before adding liquid is crucial for a distinct, non-mushy texture. If you don't have Lebanese Seven Spices, make a quick blend of equal parts allspice, black pepper, cinnamon, cloves, fenugreek, nutmeg, and ginger. For an even deeper flavor, use a mix of chicken thighs and breasts to keep the meat succulent during the boiling process.
🍽️ Serving Suggestions
Serve with a side of cold, creamy Greek yogurt or a traditional Lebanese 'Khyar bi Laban' (cucumber yogurt salad). A simple tomato and cucumber salad with a lemon-garlic dressing cuts through the richness of the grain perfectly. Pair with a glass of chilled Lebanese white wine or a refreshing mint lemonade (Limonana). Offer extra bowls of the remaining hot chicken broth on the side for those who prefer a more moist consistency.