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Sumac Chicken & Freekeh

4.8
7
Notes
25 mins cook
We've taken inspiration from two great dishes: Palestinian Musakhan and Tabbouleh to create this quick and super flavourful weeknight dish. This recipe isn’t authentic in any way, but the next time you have the chance to try any of the traditional dishes, I would highly recommend.
Chloe René

Chloe René

Sumac Chicken Freekeh
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Serves
4
Garlic Clove
Sumac
Lebanese 7-Spice
Chicken Thigh
Water
Cracked Freekeh
Fresh Parsley
Cucumber
Olive Oil
Salt
Black Pepper
FOR THE DRESSING
Tahini
Lemon
Water
Olive Oil
Salt

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    Notes
    (7)

    H
    H C.
    a month ago
    This was delicious, and the flavours are all amazing. When scaled to 4 portions there was too much parsley for us compared to the Freekeh. Next time I cook it I will reduce it and cook the freekeh for slightly longer.
    T
    Tanya G.
    a month ago
    love love love this recipe! have substituted freekeh for giant cous cous or bulgar when I’ve not had freekeh.
    S
    Signe H.
    a month ago
    I couldn’t find frakkeh so used bulgur and had chicken breast at home so used that instead- absolutely delicious and super excited to use leftovers for lunches
    S
    Sulaiman S.
    2 months ago
    amazing flavors together
    K
    Katherine L.
    a year ago
    Delicious easy midweek meal. Made the recipe to serve 4 and there was plenty leftover for lunch as it was just 2 of us. Leftovers were great the next day.
    A
    Amelia S.
    a year ago
    This was incredible for really minimal effort and ingredients. We’d never had freekah before but are major converts! I’m sure it would be good with any grain but it’s worth the hunt—so smoky and delicious. 11/10!
    D
    Darren U.
    a year ago
    I used only 25g of parsley to 120g of freekeh and that was perfect for me. Great recipe, is getting added to my rotation

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