Freaky Freekeh, as I like to call it, is an ancient cereal grain made from green durum wheat. It has been a staple of Middle Eastern and North African cuisine for centuries. An “ancient grain” generally refers to a grain that has passed down through the centuries with being relatively unchanged (aka not refined, and still pure!).
Freekeh is harvested while it’s still “young,” so it retains the highest levels of nutrition and flavor. It provides more protein than quinoa, is low in fat, high in fiber, iron, calcium, provides prebiotics, and boasts a low glycemic index of 43. If you are eating low-carb and craving some grains, this is the one for you!
Freekeh is often described as “low carb,” but it depends on your definition of low carb. In 100 grams of freekeh, there are 60 carbs, which will most definitely kick you out of ketosis.
But if your carb limitations aren't so strict, freekeh can be the lower carb substitute for other grains you might be missing. The fiber in freekeh is a really attractive part of this meal. As we know, fiber can be hard to get while eating low-carb. Having such a low glycemic index makes it a great occasional grain for a low-carb diet.
*If you're searching for a high quality freekeh brand, Bob's Red Mill (affiliate link) is our go-to for both quality and sourcing reasons.
What You'll Need
- 1Place the chicken in the pot, and surround with the cinnamon sticks, carrots, bay leaves, 1 bunch of parsley, a quarter of an onion, and 1 tsp. salt
- 2Add cold water, enough to almost cover the chicken. Bring to a boil and then simmer, covered, for 1 hour.
- 3Occasionally, skim the top and remove any oil or froth from the surface.
- 4Halfway through cooking the chicken, slice the second onion thinly, and put it in a medium-sized saucepan with the olive oil. Fry over medium-low heat for 12-15 minutes, until golden brown.
- 5Add the freekeh, coriander, allspice, ½ tsp. salt, and some black pepper.
- 6Occasionally, skim the top and remove any oil or froth from the surface.
- 7Stir well and add 2 ½ cups of the broth from your cooking chicken.
- 8Turn the heat on the freekeh to medium-high. As soon as it boils, cover and lower the heat.
- 9Simmer for 20 minutes, then remove from heat and leave covered for an additional 20 minutes.
- 10Chop the remaining parsley leaves, and add most of it to the cooked freekeh, mixing it in.
- 11Chop the remaining parsley leaves, and add most of it to the cooked freekeh, mixing it in.
- 12Lift the chicken out of the pot and place it on a cutting board. Carefully carve off the breasts and slice meat thinly at an angle. Remove the meat from the legs and thighs.
- 13Chop the remaining parsley leaves, and add most of it to the cooked freekeh, mixing it in.
- 14Keep the freekeh and chicken warm, and when ready to serve, put butter, almonds, and some salt into a small frying pan; fry until golden.
- 15Spoon freekeh onto plates and top with chicken meat. Finish with almonds, butter, and a sprinkle of parsley.
I hope you enjoy this recipe. Let me know what you think!
Cheers & Eat Well,