ROASTED GREEN WHEAT WITH CHICKEN

Freekeh is roasted green wheat that looks sort of like green rice. You can replace it with bulgur, brown rice, or wheat berries.

SERVES 4

INGREDIENTS 

• 1 whole chicken
• 4¼ cups (1 L) chicken stock
• 2 bay leaves
• 2 pieces of mastic (resin, can be omitted)
• 2 tablespoons butter
• 4½ cups (1 L) freekeh (roasted green wheat), or wheat berries, brown rice, or bulgur
• Ground cardamom
• Cinnamon
• Cumin
• Black pepper
• 3 tablespoons pine nuts
• 3 tablespoons blanched and peeled almonds
• 3 tablespoons pistachios

INSTRUCTIONS

1. Let the chicken simmer in the chicken broth, bay leaves, and mastic until completely cooked. It takes about 1 hour. Then place the chicken on a baking tray and place it in the oven under the grill heater until it gets a nice color. Save the broth.
2. Melt the butter in a saucepan over medium heat. Add the rinsed and drained wheat.
3. Add spices according to taste and stir for a few minutes.
4. Pour the broth over the wheat until it is completely covered.
5. Bring the broth to a boil, cover with a lid, and reduce the heat. Simmer until the wheat has softened but is still juicy.
6. Toast the pine nuts, almonds, and pistachios in a pan without oil until they are golden brown.
7. Serve the chicken on a bed of freekeh with the toasted nuts sprinkled on top.