Freekeh Stuffed Chicken/ The Egyptian National dish/ دجاج محشي بالفريك /#Recipe135CFF / #cffrecipes

freekeh

🥗Healthier: quinoa

💰Cheaper: brown rice

Quinoa is a nutritious alternative, while brown rice is more affordable.

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats, and sunflower seeds are budget-friendly.

dried apricots

🥗Healthier: raisins

💰Cheaper: dried cranberries

Raisins are lower in sugar, and cranberries are often cheaper.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, while seasoned water is cost-effective.

Wash chickens with water then sprinkle some salt and leave them for a while then wash them with water and pat dry.

Wash Freekeh with water many times and soak for about 1 hour then drain.

In a medium pot and over low to medium heat, add butter and oil. When the butter is melted, add chopped onion and celery. Cook until the onion is translucent.

Add the soaked Freekeh and mix well for a few minutes then add all the spices and mix again for a few more minutes.

Add chicken broth then adjust the salt level.

When the Freekeh starts to boil, lower the heat to low then cover and cook for 30-45 minutes or until tender.

Reserve about 1 1/2 cup of Freekeh aside to cool down in order to stuff the chicken in.

Stuff the chickens and close with toothpicks.

Fill half a medium pot with water then add celery, carrot, onion spices, and salt. When the water starts boiling, add the chickens. The water should cover the chickens.

Cook for 1 and 1/2 hours or until the chickens are tender and cooked through. Don’t discard the broth. You can cook rice or soups with it.

Take out the chickens when they are cooked and brush them with tomato sauce.

Brown the chicken skin under the broiler for a few minutes. Keep an eye on the chickens because this process will take a few minutes.

Distribute the remaining Freekeh around the chickens and garnish with fried slivered almonds.

Cooking Techniques

Spice Level:

Allergens