👨‍🍳 作り方

1. 1

   In a bowl, combine sumac, lemon juice, olive oil, minced garlic, cumin, coriander, salt, and pepper. Add chicken pieces and toss to coat evenly. Marinate for at least 30 minutes, or preferably 1-2 hours in the refrigerator.

2. 2

   Preheat oven to 400°F (200°C).

3. 3

   Place marinated chicken pieces in a single layer on a baking sheet. Roast for 40-50 minutes, or until chicken is cooked through and skin is crispy and golden brown. Baste with pan juices halfway through cooking.

4. 4

   While chicken is roasting, rinse the freekeh thoroughly. In a saucepan, heat a tablespoon of olive oil over medium heat. Add chopped onion and sauté until softened, about 5 minutes.

5. 5

   Add the rinsed freekeh to the saucepan and stir for 1-2 minutes until lightly toasted.

6. 6

   Pour in the water or chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until freekeh is tender and liquid is absorbed. Let stand, covered, for 5 minutes.

7. 7

   To serve, spoon the cooked freekeh onto a platter or individual plates. Top with the roasted sumac chicken pieces. Garnish with chopped parsley and pomegranate seeds, if desired.