Freekeh Pilaf with Chicken

Posted By 25th Hour Crew on Nov 22, 2018 | 0 comments

In Syrian culture, potlucks bring families together throughout the year.

Freekeh Pilaf with Chicken is an ethnic Syrian dish. It is a common crowd-pleaser at gatherings.

The freekeh grain has a nutty taste. It pairs well with the butter and ginger powder in this recipe.



1 chicken cut in quarters with skin and bones

2 cups green freekeh (smoked wheat) washed and soaked for 15 minutes

2 tablespoons butter

1 tablespoon oil

1/2 teaspoon ginger powder

1/2minced garlic

1/2 teaspoon red pepper

2 cubes chicken bouillon

3 1/2 cups boiling water

1 cup fried almonds

Salt to taste



  1. Preheat oven to 392F/200C.
  2. In a pan, add butter and oil.
  3. Add the chicken to the pan.
  4. Sprinkle chicken with pepper, garlic and ginger.
  5. When the bottom side of the chicken turns light red, flip and season the other side.
  6. Transfer chicken onto a baking pan.
  7. Pour 1/4 cup boiling water in the baking pan, cover and bake chicken on middle rack until cooked, for 40 minutes.
  8. Drain freekeh and add to baking pan, keep stirring on medium heat until freekeh dries a bit.
  9. Stir for 1 minute.
  10. Add 3 1/2 cup boiling water to freekeh and the chicken bouillon.
  11. When it boils, cover tightly and continue cooking on low heat for 45 – 50 minutes.
  12. Check on freekeh every 15 minutes so it won’t dry out and burn, but don’t mix with spoon.
  13. Dish the freekeh onto serving plate, place the chicken on top and garnish with fried almonds.

Recipe provided by Ayda Noofoori