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Poached Chicken with Sweet Freekeh Recipe 

 February 26, 2020

Written By Kristina

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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


  •  1 small free-range chicken
  •  2 cinnamon sticks
  •  2 medium carrots, peeled and cut into ¾ inch slices
  •  2 bay leaves
  •  2 bunches flat-leaf parsley
  •  2 large onions
  •  2 tablespoons olive oil
  •  2 cups cracked freekeh
  •  ½ teaspoon ground allspice
  •  ½ teaspoon ground coriander
  •  2 ½ tablespoons unsalted butter 
  •  ⅔ cups sliced almonds
  •  salt & freshly ground pepper 
  •  Can be served with greek yogurt

Instructions


  1. 1
    Place 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
  2. 2
    Add cold water, enough to almost cover the chicken. Bring to a boil and then simmer, covered, for 1 hour.
  3. 3
    Occasionally, skim the top and remove any oil or froth from the surface.
  4. 4
    Halfway 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.
  5. 5
    Add the freekeh, coriander, allspice, ½ tsp. salt, and some black pepper.
  6. 6
    Occasionally, skim the top and remove any oil or froth from the surface.
  7. 7
    Stir well and add 2 ½ cups of the broth from your cooking chicken.
  8. 8
    Turn the heat on the freekeh to medium-high. As soon as it boils, cover and lower the heat. 
  9. 9
    Simmer for 20 minutes, then remove from heat and leave covered for an additional 20 minutes.
  10. 10
    Chop the remaining parsley leaves, and add most of it to the cooked freekeh, mixing it in.
  11. 11
    Chop the remaining parsley leaves, and add most of it to the cooked freekeh, mixing it in.
  12. 12
    Lift 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.
  13. 13
    Chop the remaining parsley leaves, and add most of it to the cooked freekeh, mixing it in.
  14. 14
    Keep the freekeh and chicken warm, and when ready to serve, put butter, almonds, and some salt into a small frying pan; fry until golden. 
  15. 15
    Spoon 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,

Kristina

About the author

Kristina is a world-traveling foodie whose mission is to explore and recreate the most delicious cuisine. While still an avid traveler, Kristina has taken culinary refuge in the great country of the Czech Republic. When she isn't nannying or exploring the beautiful city of Prague, she's sharing her favorite recipes on the web.

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