Lebanon · Chicken · No. 428
Lebanese-Style Freekeh Pilaf with Spiced Chicken
A single portion of Lebanese cooking, ready in 28 minutes with 8 minutes of prep. Written for one, so there is nothing to halve and nothing to waste.
Method
- 1
Rinse the freekeh. Heat the oil in a pan and fry the onion for 2–3 minutes until soft.
- 2
Add the diced chicken and spices, and cook for 3–4 minutes until the chicken starts to colour.
- 3
Stir in the freekeh and stock, bring to a simmer, cover and cook for 15–18 minutes until the freekeh is tender and the liquid absorbed.
- 4
Taste and adjust the seasoning.
- 5
Fluff through with a fork, scatter with the toasted almonds and parsley, and finish with a squeeze of lemon.
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