Ingredients
2
2 servings
- •2 chicken thighs
- •1 medium onion
- •2 cups freekeh, washed
- •5 cups chicken broth, divided in half
- •2 tablespoons olive oil
- •1 tablespoon ghee, optional
- •1 teaspoon ground cinnamon
- •1 teaspoon allspice
- •1 teaspoon turmeric powder
- •½ teaspoon ground cardamom
- •salt and pepper, to taste
- •2 tablespoons olive oil
- •1 tablespoon pomegranate molasses
- •1 teaspoon allspice
- •1 teaspoon ground cinnamon
- •1 teaspoon ground cardamom
- •1 teaspoon paprika
- •salt and pepper
Instructions
- Cook the chicken thighs by boiling them in water and desired spices.
- Sauté the onions in olive oil. Add the washed freekah and let it cook for a minute.
- To this, add the chicken broth and the spices and bring to a boil. Once boiling, cover and cook on medium for around 25 minutes or until cooked and tender.
- To broil chicken: Cover chicken thighs with spice mixture and broil on high for 5 minutes.
- Garnish with roasted nuts and serve with yogurt or yogurt and cucumber salad.
- Enjoy!
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