-
1
Soak the freekeh in plenty of water, it will start to absorb right away.
-
2
Cover chicken with water in large pot.
-
3
Bring to boil.
-
4
Skim the scum off the top until broth is clear.
-
5
Add two onions, cut in half, to remove any bad odors from the chicken.
-
6
Simmer for another half hour.
-
7
Remove chicken from broth. Set aside.
-
8
Strain broth.
-
9
Rinse freekeh, drain well.
-
10
In a large pot, add olive oil to cover bottom and fry freekeh in it for a couple minutes.
-
11
Add some of the broth, without measuring, to cover.
-
12
Simmer slowly, covered.
-
13
Add broth to keep from drying out.
-
14
If you run out of broth, use water.
-
15
Cook for an hour or more, making sure it does not get too dry.
-
16
A half an hour before serving, heat oven to 400 degrees.
-
17
Mix tomato paste, olive oil, salt, pepper and paprika.
-
18
Put chicken on baking tray and brush with tomato/oil mixture.
-
19
Bake for 20 minutes or until chicken gets a nice toasty finish to it.
-
20
To serve, put freekeh on large tray. Top with chicken. Sprinkle with almonds and pine nuts.
-
21
Serve with a yogurt salad made of plain yogurt, cucumber, dried mint, chopped green onions, and some salt to taste. Also, serve a salad of finely chopped tomato, cucumber, onion, green pepper, carrot, etc with a dressing of lemon and olive oil.
