How To Get Your Freekeh On!

Freekeh provides up to 4 times the fiber content of brown rice and Freekeh
kernels are harvested while they're still young. They have more vitamins
and minerals than other grains. A 2010 study found that fiber protects
against weight gain. Freekeh also acts as a prebiotic—providing
sustenance for the good bacteria that aid in digestion.

Try this wonderful Recipe by Anissa Helouand and tell me what you think!

Chicken With Freekeh

1 medium onion, peeled

3 cinnamon sticks

Coarse sea salt, or kosher salt

2 tablespoons unsalted butter

1½ cups freekeh (see note)

½ teaspoon ground cinnamon

½ teaspoon ground allspice

Freshly ground black pepper

1 pound plain yogurt (optional)

Cilantro and lemon wedges, for serving.

1. Rinse the chicken and put in a medium saucepan. Add 7 cups water and
set over high heat. When the water is about to boil, skim the surface,
then add the onion, cinnamon sticks and 1 tablespoon salt. Reduce to a
gentle simmer and cook for 45 minutes. Remove 3 cups of stock and reserve.
Cook the chicken for 30 minutes more.

2. Melt the butter in a small saucepan over medium heat. Add the freekeh
and stir until it is well coated. Let toast, stirring, until fragrant,
about 2 minutes. Pour in the stock and add the ground cinnamon, allspice,
½ teaspoon salt and ¼ teaspoon pepper and bring to a boil. Reduce the heat
and simmer, covered, for 30 minutes or more, until the freekeh is cooked
to your liking. (At this point if the stock has all been absorbed, turn
off the heat, recover the pot and let steam while you prepare the chicken.
If the freekeh is too wet, drain excess stock and let steam as above.)

3. Transfer the chicken to a chopping board and cut into 4 or 8 pieces,
keeping the skin or not, as desired. Spoon the freekeh into a shallow
serving bowl and arrange the chicken pieces on top. Garnish with cilantro,
lemon, additional salt, pepper and ground cinnamon, if desired. Serve
immediately with a bowl of plain yogurt. Serves 4.

Note: Freekeh is available at cporganics.com

Posted via email from CarolLusidiaMorrow's Blog