Recipe courtesy of Ranaach
Rana Chahine is a recipe developer who shares with her followers step by step directions for her favorite family recipes & new twists to traditional Middle Eastern dishes. We first came across Rana’s page when we were looking for recipes for our annual Ramadan recipe shares and we loved her work since! (Bonus: All the kitchen photos with her adorable girls!)
Rana’s Your Lebanon Chef Feature Page
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servings
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Ingredients
Freekeh
- 2 cups freekeh
- chicken broth
- 10 mini onions
- 2 medium onions chopped
- 1 tablespoon caraway powder
- 1 tablespoon cinnamon powder
- salt to taste
- 1/2 cup cashews fried
Chicken prep
- 1 whole chicken
- 1 bay leaf
- 1 cinnamon stick
- 3 cloves garlic
- whole black pepper to taste
- 3 carrots
- 3 celery sticks
- 1 whole onion
- cardamom
Ingredients
Freekeh
Chicken prep
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Instructions
- Clean and wash chicken. Place whole chicken into a large pot with cold water, enough to cover, and add the following spices and vegetables: bay leaf, cinnamon stick, cardamon, cloves, salt, carrots, celery, leeks, 1 onion
- Prepare the Freekeh: Pick any pebbles out and wash it well, rinsing enough to remove any burnt grains until your water runs clean. Strain and set aside.
- Boil the mini onions in salted water until soft enough to eat, set aside
- In a small pan, saute the chopped onions until translucent and add in the freekeh, stirring or three minutes
- Add chicken broth over the freekeh and bring to a boil, stirring occasionally. As the chicken broth evaporates, gradually add more, about 2 cups at a time. This is how rich flavors develop.
- Add in the caraway powder, cinnamon powder, & salt. Keep stirring. Cook the freekeh for about 1 hour on low heat.
- Once the freeken is nearly done, add half of the chicken pieces and the sauteed mini onions. Simmer for 10 minutes
- Serve the frekeeh in a dish, top with the remaining chicken pieces & fried cashew nuts
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