Freekeh with rice and chicken

Ingredients Method

Ingredients

8 chicken legs 2 cups freekeh 2 cups of Sunwhite Medium Grain rice 2 medium onions, diced 2 Bay leaves 1 cinnamon stick 2 cardamom pods 2 tbsp olive oil 1 tsp minced ginger 1 tsp minced garlic Pinch of ground saffron 3 cups chicken stock 1 tsp cinnamon powder 1 tsp 7-spice powder 1 tsp turmeric powder 1⁄2 tsp black pepper powder 2 tsp salt Garnish: 1 cup fried mix nuts 1 cup of raisins 1 cup of dried figs Handful of fresh parsley, roughly chopped

Method

Let the freekeh bathe in water for an hour, then let it rest after draining.
Bring the chicken to a simmer in a pot with onion, bay leaves, cinnamon, salt, and pepper. Once finished, remove the chicken and retain the broth.
Sizzle up some onions, cinnamon stick, and cardamom pods in olive oil on a large iron skillet. Fry to a translucent hue. Next, toss in ginger, garlic, and freekeh, and stir until the freekeh smells scrumptious and toasted.
In a separate pot, combine oil, rice, and ½ the chicken broth. Boil until fully cooked.
Layer freekeh and rice on a tray.
Top it off with the chicken.
Sprinkle with chopped parsley, dried raisins, figs, and toasted nuts for an extra burst of flavor.
Don't forget to serve it with a delightful mint and cucumber yogurt salad on the side.