- 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
Combine all the ingredients for the freekeh besides the broth in a small pot and stir to coat with butter or oil and seasonings.
Add water or broth and bring to a gentle boil over medium to high heat.
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.
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.
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.
Once baked, broil for color and immediately serve with the freekeh pilaf.
Garnish the dish with fried almonds or pine nuts and chopped parsley. Serve with plain yogurt.