Freekeh With Chicken Livers Recipe

Name: Freekeh With Chicken Livers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1/2 red onion, thinly sliced; 6 spring onions, thinly sliced; 2 cups chicken livers, trimmed; 2 cloves garlic, minced; 2 cups chicken stock; 1 bay leaf; pinch of ground cumin; pinch of allspice; Juice of 1/2 lemon; 1/2 cup blanched almonds; handful of fresh coriander; Salt and freshly ground black pepper; 2 cups freekeh; 1 clove garlic, crushed; 1/2 red onion, chopped; 2 tablespoons olive oil; 1/2 carrot, shredded; 1/2 teaspoon allspice; 4 cups vegetable stock; salt

Servings: persons

3 tablespoons olive oil
1/2 red onion, thinly sliced
6 spring onions, thinly sliced
2 cups chicken livers, trimmed
2 cloves garlic, minced
2 cups chicken stock
1 bay leaf
pinch of ground cumin
pinch of allspice
Juice of 1/2 lemon
1/2 cup blanched almonds
handful of fresh coriander
Salt and freshly ground black pepper
2 cups freekeh
1 clove garlic, crushed
1/2 red onion, chopped
2 tablespoons olive oil
1/2 carrot, shredded
1/2 teaspoon allspice
4 cups vegetable stock
salt

1
Soak the freekeh in water for 1 to 2 hours.
2
In a hot frying pan, saute the garlic and onion in the olive oil until softened, but not browned.
3
Add the shredded carrot, the drained freekeh, allspice and salt, to taste, and stir well.
4
Pour in the stock and stir constantly until it comes to a boil.
5
Reduce the heat to a simmer, cover, and cook for about 35 to 40 minutes until the grains are tender.
6
Meanwhile, to cook the chicken livers, heat the oil in a frying pan, add the red onion and spring onion and saute them for a few minutes until softened.
7
Set the onions to one side of the pan and saute the chicken livers and garlic for just a couple of minutes until the livers are cooked through and no longer pink.
8
Mix the onion back in and add the stock, the bay leaf and then the spices and salt and pepper, to taste.
9
Lower the heat, cover and cook for about 10 minutes until it is completely cooked through.
10
Add the lemon juice at the end.
11
Toast the almonds by placing in a dry frying pan and stirring for 2 to 3 minutes until they turn golden brown.
12
Remove the almonds from the pan and chop roughly.
13
To serve, spoon the freekeh onto plates and top with a serving of chicken livers.
14
Garnish with the fresh coriander and the toasted almonds.

758

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 3 tablespoons olive oil, 1/2 red onion, thinly sliced, 6 spring onions, thinly sliced, 2 cups chicken livers, trimmed, and more.

Yes, Freekeh With Chicken Livers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Freekeh With Chicken Livers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions