This chicken freekeh pilaf brings tender boneless thighs and pleasantly chewy grains together in one Dutch oven. Onion, garlic, cumin, and coriander build a savory, warmly spiced base, while lemon juice, parsley, and toasted almonds brighten the finished dish.
Freekeh cooks alongside the chicken, taking on flavor from the broth and browned bits in the pot. The result is a hearty chicken dinner with a mix of soft grains, crisp almonds, and fresh, citrusy notes.
Why freekeh works in this chicken pilaf
Cracked freekeh is green wheat that has been toasted and broken into smaller pieces. Its gently nutty flavor suits cumin and coriander, and its hearty texture gives the pilaf more character than a soft, plain grain. Rinsing and draining it before cooking clears away loose particles without adding extra moisture to the pot.
Freekeh brands can absorb liquid and cook at different rates, so the grain itself is your best guide. After simmering, check for tenderness. If it is still firm, continue cooking until the texture is right, referring to the package directions as needed. Keeping the heat low and the pot covered helps the grains cook gently with the chicken.
Build flavor before the covered simmer
Toasting the sliced almonds in the Dutch oven gives them a golden color and fragrant, nutty flavor. Stir them often and transfer them out as soon as they are ready; leaving them in the hot pot can take them past golden. Adding them at the end preserves their crunch against the tender grains.
Browning the seasoned chicken thighs creates savory bits on the bottom of the pot. Once the chicken is set aside, the onion softens in that flavorful oil, followed by garlic, which needs only a brief cook. Stirring the freekeh with cumin and coriander coats the grains in the aromatics before broth goes in. Scrape up the browned bits as you add it so they become part of the pilaf’s flavor.
Finish with brightness and texture
Nestle the chicken over the freekeh for the covered simmer, and check that the thickest part of each thigh reaches the temperature specified on the recipe card. Letting the pot stand covered after cooking gives the grains a chance to settle before you fluff them with a fork.
Stir lemon juice into the freekeh after cooking rather than during the simmer. Its fresh acidity lifts the warm spices, while parsley brings a clean herbal note. Scatter the toasted almonds over the top at the end so their crunch stays distinct instead of softening in the broth.
Frequently Asked Questions
What is freekeh, and how should it feel when cooked?
Freekeh is cracked green wheat with a toasted, nutty flavor. In this pilaf, it should be tender but still pleasantly chewy. Since brands vary in how quickly they cook and absorb broth, check the grain and use its package directions if it remains firm.
Why toast the almonds separately before simmering the pilaf?
Toasting the sliced almonds develops their golden color and fragrant flavor. Removing them from the Dutch oven keeps them from continuing to cook while the chicken and freekeh simmer. Adding them at the end helps preserve their crunch.
When should I add the lemon juice and parsley?
Add the lemon juice after the pot comes off the heat and the freekeh has rested. Fluff the grains, then finish with parsley and the toasted almonds. This keeps the fresh flavors distinct and the nuts crisp.
Chicken Freekeh Pilaf with Toasted Almonds
Course: Main CourseCuisine: AmericanDifficulty: Easy4
servings15
minutes43
minutes590
kcal1
hour3
minutesBoneless chicken thighs simmer with cracked freekeh, onion, and warm spices until tender. Toasted almonds and lemon add crunch and brightness at the end.
Ingredients
1/3 cup sliced almonds
1 1/2 lb boneless, skinless chicken thighs
1 tsp kosher salt, divided
1/2 tsp black pepper
2 tbsp olive oil
1 medium yellow onion, diced
2 garlic cloves, minced
1 1/2 cups cracked freekeh, rinsed and drained
1 tsp ground cumin
1/2 tsp ground coriander
3 3/4 cups low-sodium chicken broth
1 tbsp lemon juice
2 tbsp chopped fresh parsley
Directions
- Toast the almonds in a large Dutch oven over medium heat for 3 minutes, stirring often, until golden and fragrant. Transfer them to a small bowl.
- Season the chicken thighs with 3/4 tsp of the salt and the black pepper. Heat the olive oil in the Dutch oven over medium-high heat. Brown the chicken for 4 minutes per side, then transfer it to a plate.
- Add the onion to the pot and cook for 4 minutes, stirring occasionally, until softened. Stir in the garlic and cook for 1 minute.
- Add the freekeh, cumin, and coriander. Stir for 2 minutes to coat the grains in the oil and spices.
- Pour in the chicken broth and add the remaining 1/4 tsp salt, scraping up any browned bits from the pot. Bring the broth to a boil, then return the chicken and any juices to the pot, nestling the thighs over the freekeh.
- Cover, reduce the heat to low, and simmer gently for 25 minutes, until the freekeh is tender and the chicken reaches 165°F in the thickest part. If needed, continue cooking until the chicken reaches that temperature.
- Remove the pot from the heat and let it stand, covered, for 5 minutes. Stir the lemon juice into the freekeh, fluff with a fork, and top with the toasted almonds and parsley.
Notes
- Freekeh is cracked green wheat; cooking time and liquid absorption can vary by brand, so check the package directions if the grains are still firm after simmering.
