Lebanese Freekeh with Chicken

Freekeh with chicken is an easy weeknight meal that is such a delicious, hearty and healthy family dinner.

INGREDIENTS

For the Freekeh

2 cups Leaf Cracked Freekeh

2 tablespoons extra-virgin olive oil

1 medium onion diced

1 teaspoon salt

¼ teaspoon black pepper

3 cups water

For the Chicken and Nuts

2 tablespoons extra virgin olive oil divided

½ cup blanched almonds

680g – 900g boneless skinless chicken breast or thighs

Salt and pepper to taste

1 teaspoon cinnamon

Chopped parsley for serving

Pick over freekeh to remove any debris, and rinse in cold water until water looks clear. Soak the freekeh in cold water for 30 minutes, then drain and set aside.
Heat the olive oil in a heavy-bottomed large skillet or Dutch oven over medium heat. Add the onions and cook until golden brown, about 5 to 10 minutes. Transfer the freekeh over the cooked onions, and season with salt and pepper.
Add the water, turn heat to high and bring to a boil. Cover and turn heat to low. Cook until the freekeh is tender, about 20 to 25 minutes, stirring a couple times.
Season the chicken on both sides generously with salt and pepper and 7 spice.
Transfer cooked freekeh to a serving dish and cover to keep warm.
Wipe the skillet with a paper towel, then heat 1 tablespoon olive oil on medium heat. Add almonds and fry, stirring, until golden, 3 to 4 minutes. Remove almonds and set aside.
Add the remaining olive oil to the skillet on medium heat and transfer the seasoned chicken to the skillet. Cook for 5-7 minutes on one side without touching, then flip over and cook for an additional 3-5 minutes until the juices run clear and the chicken is cooked through.
Lay the chicken on top of the cooked freekeh. Top with reserved fried almonds and garnish with parsley.