Saffron Chicken & Freekah

  • recipe

    Featured
    Saffron Chicken & Freekah

    recipe

    Zahra Abdalla

Servings4
Dish TypeFeatured
Prep Time120
Cook Time0
INGREDIENTS Total items( 25 )
  • recipe Alokozay Sunflower Oil
    1 cup
  • recipe Bayara Fine Table Salt
    2 tsp
  • recipe Maggi Cube Chicken Less Salt Bouillon Cubes
    3 cup
  • recipe Fresh Chicken Whole Legs
    8 pcs
  • recipe Al Alali Freekeh Whole
    2 cup
  • recipe Onion India
    2 pcs
  • recipe Mina Cinnamon Stick
    1 stick
  • recipe Bayara Cardamom Medium
    2 pods
  • recipe RS Pure Olive Oil
    2 tbsp
  • recipe Ginger China
    1 tsp
  • recipe Garlic Peeled China
    1 tsp
  • recipe Taj Mahal Saffron
    1 pinch
  • recipe Rabee Rose Water
    1 tsp
  • recipe Bayara Cinnamon Powder
    1 tsp
  • recipe Bayara Seven Spices
    1 tsp
  • recipe Bayara Turmeric Powder
    1 tsp
  • recipe Bayara Black Pepper Powder
    0.5 tsp
  • recipe Bayara Almond Jumbo
    0.25 cup
  • recipe Bayara Cashew Jumbo
    0.25 cup
  • recipe Bayara Pine Seeds Turkey
    0.25 cup
  • recipe Bayara Pistachio Kernels Jumbo
    0.25 cup
  • recipe Bayara Raisins Golden Medium
    0.25 cup
  • recipe Bayara Figs Soft
    0.25 cup
  • recipe Bayara Apricot Dried
    0.25 cup
  • recipe Parsley UAE
    1 cup

How to Make

  • Soak the freekeh in water for about one hour, drain and keep aside.
  • Prepare a dry rub; combine cinnamon powder, 7-spice powder, turmeric powder, black pepper powder and salt. Thoroughly wash and pat dry the chicken Coat the chicken with the dry rub and leave to rest.
  • In a large shallow cast iron pot, sauté the onions, cinnamon stick and cardamom pods in some olive oil. Fry until the onions turn a translucent colour. Add
the ginger, garlic and freekeh, and mix all ingredients together. Continue to stir until the freekeh is a slightly fragrant and toasted.
  • Layer the chicken over the freekeh mixture. Add the saffron and rose water to the chicken stock, and pour the liquid mixture over the freekeh and chicken. Bring to a boil, then cover and leave to simmer on low heat for about 40 minutes or until the freekeh is fully cooked.
  • To prepare the mixed nuts mixture, on low heat, separately fry each ingredient in a drizzle of vegetable oil, until it has a pale brown colour on all sides. Combine all the nuts and dried fruits together before use.
  • Once the freekeh is cooked, remove the pot off the heat, garnish with chopped parsley and toasted nuts, and serve with a delicious side of mint and cucumber yogurt salad.