Djej bil Frikeh
A festive and deeply aromatic Middle Eastern staple featuring juicy, golden-brown roasted chicken pieces served over a rich bed of spiced freekeh (roasted green wheat) and topped with crunchy toasted almonds.
70 min
Easy
Árabe / Levandina
4 servings
The story behind
You have absolutely no idea how incredibly rich and comforting this recipe turns out! The very first time I experienced authentic djej bil frikeh was at a beautiful celebration dinner at a Palestinian family's home. The moment I walked in, the entire house was filled with the warm scent of cinnamon, allspice, and almonds roasting in butter. I was completely fascinated by the grain's texture; freekeh is a green durum wheat that is harvested while young and then piled up and roasted over an open fire, which gives it a beautifully distinct smoky undertone you won't find in any other cereal. The grandmother proudly told me that this dish is a true symbol of hospitality and is traditionally cooked to honor cherished guests. Personally, I absolutely love making this for a hearty Sunday feast when you want a rich, satisfying meal to share with a crowd. It looks stunning when brought out to the center of the table loaded with crunchy nuts and herbs. To drink, a cold glass of hibiscus iced tea or a hot cup of fresh mint tea balances the rich savory layers flawlessly. You are going to love it.
Instructions
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1Season your chicken pieces generously with salt, cracked black pepper, and a pinch of the seven spices on both sides.
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2In a deep, heavy-bottomed pot, melt the butter over medium-high heat and sear the chicken pieces until the skin develops a gorgeous crisp, golden-brown color; transfer to a plate and set aside.
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3In the same pot with the remaining savory pan drippings, turn the heat down to medium and sauté the chopped onion until soft, translucent, and slightly browned.
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4Toss the washed and drained freekeh into the pot along with the ground cinnamon and the rest of the spices, stirring continuously for two minutes to lightly toast the grain and coat it with the oil.
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5Return the seared chicken pieces back to the pot, arranging them right on top of the grain bed, then pour in the hot chicken broth and season with salt to taste.
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6Cover tightly with a lid, reduce the heat to low, and let it simmer gently for about 40 minutes or until the freekeh is tender, all the liquid has been absorbed, and the chicken is incredibly tender.
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7Spoon a generous base of the hot cooked freekeh onto a large serving platter, arrange the chicken pieces on top, and scatter a mountain of toasted almonds and fresh chopped parsley over the dish to replicate the presentation in Djej bil Frikeh.jpg.
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