Freekeh with Chicken

Freekeh is the ancient grain of the Levant — young green wheat that is roasted over open flames, which gives it a gentle smokiness no other grain can match. Cooked with chicken and a whisper of cinnamon and allspice, it becomes the most comforting rice-style pilaf in Lebanese cooking. You can find freekeh in Middle Eastern grocers and most well-stocked supermarkets; it cooks like rice.

Smoky, nutty grain with falling-off-the-bone chicken

As it simmers, freekeh soaks up the chicken’s broth and turns tender with a pleasant chew, its roasted flavor deepening the whole pot. The chicken cooks until it is so soft it nearly falls from the bone, and the toasted almonds scattered on top add crunch. It is a dish of celebration — served at weddings, harvests, and big family lunches — but it is humble enough for any weeknight. A spoonful of cool yogurt on the side balances the warmth beautifully.

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