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
- 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.
- Melt the butter in a saucepan over medium heat. Add the rinsed and drained wheat.
- Add spices according to taste and stir for a few minutes.
- Pour the broth over the wheat until it is completely covered.
- Bring the broth to a boil, cover with a lid, and reduce the heat. Simmer until the wheat has softened but is still juicy.
- Toast the pine nuts, almonds, and pistachios in a pan without oil until they are golden brown.
- Serve the chicken on a bed of freekeh with the toasted nuts sprinkled on top.
