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Freekeh-Stuffed Chicken
A flavorful and aromatic dish where a whole chicken is stuffed with seasoned freekeh (a roasted green wheat grain) and then roasted to perfection. It's often garnished with toasted nuts for added texture.
ð§ ææ
- 1 kg Whole chicken(about 2-2.5 lbs)
- 2 tbsp Extra virgin olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Paprika
- 0.5 tbsp Seven spice blend
- 0.5 tbsp Coriander powder
- 2.5 tbsp Lemon juice
- 2 cups Freekeh
- 3 tbsp Olive oil
- 1 medium Onion(chopped)
- 1 tsp Cinnamon powder
- 0.5 tsp Cardamom powder
- 1.5 tbsp Cumin powder
- 6 cups Chicken stock
- 1 handful Almonds(toasted, for garnish)
- 1 handful Pine nuts(toasted, for garnish)
ðšâð³ äœãæ¹
- 1
Wash and drain the freekeh thoroughly until clean. Set aside.
- 2
In a small bowl, mix together olive oil, salt, black pepper, paprika, seven spice, coriander powder, and lemon juice. Rub this mixture all over the chicken, inside and out, and under the skin.
- 3
Preheat the oven to 180°C (350°F).
- 4
In a large pan, heat 3 tbsp olive oil over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.
- 5
Add the washed freekeh to the pan with the onions. Stir in cinnamon powder, cardamom powder, and cumin powder. Sauté for another 5 minutes until fragrant.
- 6
Pour in the chicken stock and bring to a boil. Cover the pan, reduce heat to low, and simmer for 30-40 minutes, or until the freekeh is cooked but still has a chewy texture. Season with salt and pepper to taste.
- 7
Stuff the cooked freekeh mixture into the cavity of the seasoned chicken. Cross the legs and tie them with kitchen twine.
- 8
Place the stuffed chicken in a roasting tray. Cover loosely with foil and roast for 60-80 minutes, or until the chicken is cooked through and the juices run clear. Remove the foil for the last 15-20 minutes to allow the skin to crisp up.
- 9
Let the chicken rest for 10-15 minutes before carving. Serve the stuffed chicken over a bed of any leftover cooked freekeh. Garnish with toasted almonds and pine nuts.
ð¡ ããã®ã³ã
- âEnsure the freekeh is well-rinsed to remove any dust or debris.
- âFor extra flavor, you can add a pinch of allspice to the freekeh stuffing.
- âIf you don't have kitchen twine, you can secure the chicken legs by tucking them under the body.
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- Add dried fruits like raisins or apricots to the freekeh stuffing for a touch of sweetness.
- Serve with a side of plain yogurt or a mint-yogurt sauce.