Freekeh bil Djaj — Print Recipe

Smoked green wheat with chicken, or 'freekeh with chicken,' represents Jordan's agricultural heritage and culinary sophistication. This deeply aromatic dish showcases freekeh's distinctive smoky, nutty flavor that emerges from its traditional smoking process over oak fires. The tender chicken, slow-cooked in aromatic spices and chicken broth, imparts rich umami notes that perfectly complement freekeh's earthy texture. Each bite delivers a harmonious blend of warm spices - allspice, cumin, cinnamon, and nutmeg - creating layers of complexity that reflect Jordan's position as a crossroads of flavors. The dish presents as a golden-brown stew with tender chicken pieces and chewy freekeh grains, garnished with toasted almonds and fresh parsley. Traditionally served during Friday meals and special occasions, it embodies Jordanian hospitality and the nation's reverence for grains that have sustained communities for centuries.

Ingredients

2 cups freekeh (smoked green wheat), rinsed
1 whole chicken, quartered
2 onions, diced
4 cups chicken broth
2 tbsp ghee
1 tsp allspice
1 tsp cumin
1/2 tsp cinnamon
1/4 tsp nutmeg
Salt and pepper to taste
Toasted almonds for garnish
Fresh parsley for garnish

Instructions

1 Brown the chicken quarters in ghee in a large pot until golden on all sides, then remove and saute the diced onions until soft and translucent.
2 Add the rinsed freekeh to the pot with the onions and toast for 2 minutes, then add allspice, cumin, cinnamon, nutmeg, salt, and pepper.
3 Return the chicken to the pot, pour in the broth, bring to a boil, then reduce heat and simmer covered for about 45 minutes until the freekeh is tender and the chicken is cooked through.
4 Arrange the freekeh on a serving platter with the chicken on top, garnish with toasted almonds and fresh parsley, and serve with a side of plain yogurt.

Did You Know?

Jordanian freekeh is unique in that it's the only grain in the world that's harvested green and then slowly roasted over open fires, a process that gives it its characteristic smoky flavor and makes it one of the most protein-dense grains available, with some varieties containing up to 18% protein by weight.