Freekeh Maqluba with Chicken – Crunchy and Delicious: Homemade Cooking Method

Freekeh Maqluba with Chicken – Crunchy and Delicious: Homemade Cooking Method

Freekeh is essentially roasted wheat. After the ears of wheat are harvested, they are exposed to high heat to achieve a roasted flavor. This dish is popular in many Arab countries and is known for its significant health benefits due to being rich in dietary fiber.

Freekeh Maqluba can be made with either chicken or meat.

In this article from Arabicook.com, we will provide the ingredients and preparation method for Freekeh Maqluba with Chicken.

Ingredients for Freekeh Maqluba with Chicken:

• 6 pieces of chicken.
• 4 cups of freekeh.
• 1 medium-sized onion.
• 2 tablespoons of ghee.
• ¼ cup of corn oil.
• Salt and black pepper to taste.
• 3 bay leaves.
• 5 cardamom pods.
• A small amount of whole cloves.
• 1 cinnamon stick.
• 1 onion, quartered.
• A small amount of whole black peppercorns.
• Some nuts for garnish.

Preparation Method for Freekeh Maqluba with Chicken:

1. Prepare the chicken:
   • Clean the chicken pieces and soak them in water with salt for 5 minutes. Then, set them aside to drain the excess water.
2. Prepare the broth:
   • Grate the onion after peeling it.
   • In a large pot, place the chicken pieces and pour enough water to cover them. Bring the water to a boil and remove any foam that appears. Add the bay leaves, whole black peppercorns, cardamom pods, quartered onion, cinnamon stick, and a tablespoon of salt. Let the chicken cook until fully done.
3. Roast the chicken:
   • Once cooked, strain the chicken broth and set it aside.
   • Place the chicken pieces in a baking dish, brush them with some corn oil, and roast them in the oven until golden and crispy.
4. Prepare the freekeh:
   • Wash the freekeh thoroughly and drain it.
   • Fry the nuts in oil and set them aside.
   • In a large pot, add a tablespoon of ghee, a pinch of salt, the fried nuts, and the grated onion. Sauté over medium heat until the onion softens, then add the freekeh and mix it with the other ingredients.
5. Cook the freekeh:
   • Add 4 cups of chicken broth to the pot with the freekeh, season with black pepper and salt, cover, and cook on low heat. If the freekeh absorbs all the broth and is still not fully cooked, add about ⅓ cup of water and continue cooking until done.
6. Assemble the dish:
   • Once the freekeh is cooked, flip it into a large, flat serving dish. Arrange the roasted chicken pieces on top and garnish with additional fried nuts. Serve alongside a side of yogurt and cucumber salad.