Servings: 4-5
Ingredients
- 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.