Syrian
Freekeh bi-Dajaj
A Syrian dish of smoky green freekeh cooked slowly in spiced chicken broth, served with tender chicken and toasted nuts. The grains stay distinct and fragrant, with the deep comfort of cinnamon, allspice, and clarified butter.
Watch it madeSuha's Dishes · 7:14
Ingredients
- Coarse whole freekeh1 cup
- Chicken thighs or leg quarters, bone-in2 pieces
- Yellow onion, halved1 small
- Yellow onion, finely chopped1 small
- Bay leaf1
- Green cardamom pods3
- Cinnamon stick1 small
- Whole black peppercorns6
- Ground allspice1/2 tsp
- Ground cinnamon1/4 tsp
- Ground black pepper1/4 tsp
- Salt1 1/2 tsp, or to taste
- Ghee or samneh2 tbsp
- Vegetable oil1 tbsp
- Blanched almonds2 tbsp
- Pine nuts1 tbsp
- Water4 cups
Method
- Pick through the freekeh carefully to remove any small stones or husks, then rinse several times until the water runs mostly clear and soak for 10 minutes.
- Place the chicken in a pot with 4 cups water, the halved onion, bay leaf, cardamom pods, cinnamon stick, peppercorns, and 1 tsp salt.
- Bring to a boil, skim the foam well, then reduce to a gentle simmer and cook for 35 to 40 minutes, until the chicken is tender.
- Lift out the chicken and strain the broth; reserve about 2 1/2 cups hot broth for cooking the freekeh.
- Pat the chicken dry, rub lightly with a pinch of salt, and brown it in 1 tbsp ghee or samneh until the skin is golden; keep warm.
- In a heavy pot, heat the remaining 1 tbsp ghee with the vegetable oil and sauté the finely chopped onion until soft and lightly golden.
- Drain the soaked freekeh well, add it to the onion, and stir over medium heat for 3 to 4 minutes so the grains toast lightly in the fat.
- Season the freekeh with allspice, ground cinnamon, black pepper, and salt to taste.
- Add 2 1/4 cups of the strained hot chicken broth, bring to a boil, then cover and simmer on low for 30 to 35 minutes, until the freekeh is tender and the liquid is absorbed.
- Turn off the heat and let the freekeh rest, covered, for 10 minutes, then fluff gently with a fork.
- Toast the almonds and pine nuts in a little ghee or in the chicken-browning pan until golden.
- Spoon the freekeh onto a serving platter, place the browned chicken on top, and finish with the toasted almonds and pine nuts.
Common questions
Can I substitute cracked wheat or bulgur for coarse freekeh in Freekeh bi-Dajaj?
Not really. Bulgur cooks differently and turns softer and less smoky. If you must substitute, use coarse green wheat or medium bulgur only as a last resort, and reduce liquid and cooking time closely to avoid mush.
How long does Freekeh bi-Dajaj take from start to finish?
Plan for about 1 hour 20 minutes to 1 hour 40 minutes. Chicken simmering takes 35 to 40 minutes, and freekeh needs another 20 to 25 minutes plus resting. Browning the chicken adds a few extra minutes.
What are the most common mistakes when cooking freekeh with chicken?
Skipping the rinse and soak, using too much broth, or cooking at a hard boil are the biggest issues. Also, don’t add all the broth at once without checking absorption, or the freekeh can turn mushy.
How should I store leftovers, and can I freeze them?
Cool the dish quickly, then refrigerate in an airtight container for up to 4 days. Freeze for up to 2 months. Reheat gently with a splash of broth or water, since freekeh tightens as it sits.
What should I serve with Freekeh bi-Dajaj?
Serve it hot with plain yogurt, a cucumber-tomato salad, pickles, or a simple green salad. A drizzle of the cooking broth over the freekeh keeps it moist, and the browned chicken goes on top for presentation.