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1
Rinse the chicken and put in a medium saucepan.
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2
Add 7 cups water and set over high heat.
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3
When the water is about to boil, skim the surface, then add the onion, cinnamon sticks and 1 tablespoon salt.
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4
Reduce to a gentle simmer and cook for 45 minutes.
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5
Remove 3 cups of stock and reserve.
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6
Cook the chicken for 30 minutes more.
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7
Melt the butter in a small saucepan over medium heat.
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8
Add the freekeh and stir until it is well coated.
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9
Let toast, stirring, until fragrant, about 2 minutes.
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10
Pour in the stock and add the ground cinnamon, allspice, 1/2 teaspoon salt and 1/4 teaspoon pepper and bring to a boil.
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11
Reduce the heat and simmer, covered, for 30 minutes or more, until the freekeh is cooked to your liking.
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12
(At this point if the stock has all been absorbed, turn off the heat, recover the pot and let steam while you prepare the chicken.
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13
If the freekeh is too wet, drain excess stock and let steam as above.)
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14
Transfer the chicken to a chopping board and cut into 4 or 8 pieces, keeping the skin or not, as desired.
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15
Spoon the freekeh into a shallow serving bowl and arrange the chicken pieces on top.
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16
Garnish with cilantro, lemon, additional salt, pepper and ground cinnamon, if desired.
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17
Serve immediately with a bowl of plain yogurt.
