Servings: 4-5


  • 1 cup freekeh, washed
  • 1¼ water or broth of choice
  • 1 tablespoon butter or oil
  • ¼ teaspoon ground allspice
  • salt to taste
  • almonds or pine nuts, optional
  • chopped parsley, optional
  • 5-6 boneless halal chicken breasts
  • 2 tablespoons olive oil
  • 3 tablespoons za’atar, reserve some to sprinkle on the tops
  • ½ teaspoon garlic powder
  • ¼ teaspoon turmeric
  • ¼ teaspoon cayenne
  • salt and pepper to taste

Step 1

Combine all the ingredients for the freekeh besides the broth in a small pot and stir to coat with butter or oil and seasonings.

Step 2

Add water or broth and bring to a gentle boil over medium to high heat.

Step 3

Reduce the heat to low and cover the pot. Let it simmer for 10 to 15 minutes until the water is soaked up. Remove from heat and let cool for 5 minutes before serving.

Step 4

In a mixing bowl, combine all the ingredients for the za’atar chicken. It is best if this mixture can be marinated for a few hours before baking.

Step 5

Preheat oven to 375°F and line a baking sheet with parchment paper, preferably with a rack placed on it for grill- like texture. Place the marinated chicken on the rack and sprinkle extra za’atar on the tops. Bake for 20 to 30 minutes depending on the size of your chicken.

Step 6

Once baked, broil for color and immediately serve with the freekeh pilaf.

Step 7

Garnish the dish with fried almonds or pine nuts and chopped parsley. Serve with plain yogurt.