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.