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Freekeh with chicken served with toasted nuts and herbs

Freekeh with Chicken

Freekeh with chicken is a delicious and well-balanced meal made with the ancient grain and served with toasted nuts & herbs. It's a popular Lebanese recipe!
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Course: Main Course
Cuisine: lebanese
Prep Time: 5 mins
Cook Time: 45 mins
Soaking time: 30 mins
Total Time: 50 mins
Servings: 8 servings
Calories: 346kcal
Author: Yumna Jawad


For the Freekeh

  • 2 cups cracked freekeh
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion diced
  • 1 teaspoon salt
  • ¼ teaspoon black pepper

For the Chicken and Nuts

  • 2 tablespoons extra virgin olive oil divided
  • ½ cup blanched almonds
  • 1.5-2 pounds boneless skinless chicken breast or thighs
  • Salt and pepper to taste
  • 1 teaspoon allspice or cinnamon
  • Chopped parsley for serving


  • Pick over freekeh to remove any debris, and rinse in cold water until water looks clear. Soak the freekeh in cold water for 30 minutes, then drain and set aside.
  • Heat the olive oil in a heavy-bottomed large skillet or Dutch oven over medium heat. Add the onions and cook until golden brown, about 5 to 10 minutes. Transfer the freekeh over the cooked onions, and season with salt and pepper.
  • Add 3 cups of water, turn heat to high and bring to a boil. Cover and turn heat to low. Cook until the freekeh is tender, about 20 to 25 minutes, stirring a couple times.
  • Season the chicken on both sides generously with salt and pepper and allspice.
  • Transfer cooked freekeh to a serving dish and cover to keep warm.
  • Wipe the skillet with a paper towel, then heat 1 tablespoon olive oil on medium heat. Add almonds and fry, stirring, until golden, 3 to 4 minutes. Remove almonds and set aside.
  • Add the remaining olive oil to the skillet on medium heat and transfer the seasoned chicken to the skillet. Cook for 5-7 minutes on one side without touching, then flip over and cook for an additional 3-5 minutes until the juices run clear and the chicken is cooked through.
  • Lay the chicken on top of the cooked freekeh. Top with reserved fried almonds and garnish with parsley.


Storage: Store any leftovers in an airtight container. They will last about 3 days in the fridge and can be reheated on the stovetop. The freekeh can be frozen and reheated in the microwave or on the stovetop.
Nutritional Data: The information below is an automated estimate for the chicken tenders. It could vary based on cooking methods and ingredients used.


Calories: 346kcal | Carbohydrates: 29g | Protein: 26g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 81mg | Sodium: 373mg | Potassium: 280mg | Fiber: 5g | Sugar: 2g | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 2mg