A MEAL YOU CAN MAKE
Chicken and freekeh
Smoky green wheat simmered with chicken and warm spices.
About 59 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 350g Boneless chicken thighs, 3 cm pieces
- 150g Cracked freekeh
- 100g Onion, diced
- 15ml Olive oil
- 0.5 tsp Ground allspice
- 0.25 tsp Ground cinnamon
- 500ml Chicken stock
- 15g Parsley, chopped
- 0.5 whole Lemon, juice
Allergens: Wheat/gluten; stock may contain celery. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~570 kcal · 51g protein · 64g carbohydrate · 14g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Get everything ready
Rinse freekeh and check its packet time; whole grains need longer than cracked. Dice onion and chop parsley. Cut chicken with separate utensils and wash hands and equipment.
Brown the chicken
Warm oil over medium-high heat. Brown chicken in one layer, working in batches if needed. Move to a clean plate; it is not fully cooked yet.
Start the grains
Soften onion in the same pan. Add freekeh, allspice and cinnamon, then stock. Return chicken and bring to a simmer.
Cook covered
Cover and cook on low for the freekeh packet time, until the grains are tender and most liquid absorbed. Add hot water if dry before tender. Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again.
Check: Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again.
Rest the pan
Turn off the burner and leave covered after confirming the chicken probe check.
Check and serve
Fluff gently and add parsley and lemon juice. Freekeh should be chewy but have no hard centre.
Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.
Make the kitchen ready again
Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.
Cooling, storing & reheating
Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.
Preparation: about 10 min · Cooking: about 39 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.
Recipe background and sources
Levantine-inspired · boneless one-pan adaptation. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.
Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.