Instant Pot Middle Eastern Stuffed Whole Chicken with Freekeh Over Rice

freekeh

🥗Healthier: quinoa

💰Cheaper: bulgur wheat

Quinoa is a gluten-free alternative with similar texture.

almonds

🥗Healthier: sunflower seeds

💰Cheaper: peanuts

Sunflower seeds provide crunch at a lower cost.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories and can be made from pantry staples.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more cost-effective for cooking.

Mix yogurt, olive oil, tomato paste, allspice, cloves, nutmeg, cardamom, cinnamon, turmeric, black pepper, salt, and vinegar or lemon juice to marinate the chicken.

Wipe the whole chicken on the outside, inside, and under the skin with the marinade and refrigerate for at least 4 hours, preferably overnight.

Wash the freekeh twice and soak in water for 30 minutes.

Cook ground beef in a pan over medium heat until browned.

Add the freekeh to the beef and stir well.

Add spices (cinnamon, cardamom, nutmeg, black pepper, allspice) and salt, then stir well.

Add water, stir, cover, and cook until the water is absorbed (about 20 minutes). Let cool completely.

Stuff the chicken with the cooked freekeh, tie the legs with kitchen twine, and secure the skin with a wooden skewer.

Place the trivet in the Instant Pot and add about 2 cups of chicken or meat stock.

Place the chicken in the pot, ensuring it is not touching the top.

Close and pressure cook for 8 minutes per pound, then wait 10-15 minutes before releasing remaining pressure.

Remove the chicken, brush it with the liquid from the pot, and place it under the broiler until browned.

Prepare basmati rice by adding it to the broth, along with spices (cinnamon, cardamom, allspice, black pepper).

Press the Rice Auto button for 12 minutes, then release pressure immediately when done.

Serve the rice on a plate, top with remaining freekeh, and place the stuffed chicken on top. Garnish with fried almonds and raisins.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens