Method
- Pick over freekeh to remove any foreign bodies, and rinse in cold water until water looks clear.
- Soak the freekeh in cold water for 30 minutes, then drain and set aside.
- Heat the olive oil in a heavy-bottomed large skillet.
- Add the onions and cook until golden brown, about 5 to 10 minutes.
- Transfer the freekeh over the cooked onions, and season with salt and pepper.
- Add 3 cups of water, turn heat to high and bring to a boil.
- Cover and turn heat to low. Cook until the freekeh is tender, about 20 to 25 minutes, stirring a couple times.
- Season the chicken on both sides generously with salt and pepper and allspice.
- Transfer cooked freekeh to a serving dish and cover to keep warm.
- Wipe the skillet with a paper towel, then heat 1 tablespoon olive oil on medium heat. Add almonds and fry, stirring, until golden, 3 to 4 minutes.
- Remove almonds and set aside.
- Add the remaining olive oil to the skillet on medium heat and transfer the seasoned chicken to the skillet.
- Cook for 5-7 minutes on one side without touching, then flip over and cook for an additional 3-5 minutes until the juices run clear and the chicken is cooked through.
- Lay the chicken on top of the cooked freekeh.
- Top with reserved fried almonds and garnish with parsley.
I was first served this dish by a family in Bergen. A couple decided that they would give 6 refugee girls from Syria a new life in a loving family. 2 of the girls cooked, 2 dealt with the table and the other two entertained me with music and song. They also made a second dish which was very similar to this but made with Welsh Lamb, easily available in Norway.
I have made the dish a few times, it never works out the same as in Norway.
The greatest challenge has been where to get the Freekeh. I eventually found it available by post in France by doing a Google Search.
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