Chicken Tagine with Freekeh

Get your Freekeh on

Chicken Tagine with Freekeh
(Preserved lemons, olives, dill, mint, pomegranate seeds)

This recipe is guaranteed to have you singing "Get Your Freekeh On" all the way through! I even got my partner hooked (on both the song and the dish).

My research into Roman cuisine revealed the central role grains played in their diet. This winter, I've been exploring grain-based recipes and have become a convert. There's something deeply satisfying about a hearty grain dish, particularly on a cold evening. The flavours and textures of grains like barley, quinoa, and farro evoke warmth and a sense of nourishment.
I'm trying to avoid the word "comfort," which is currently overused, and reminds me of the "resilient" epidemic—I still cringe when I hear it.

Imagine a cozy evening with friends, sharing this fragrant tagine. This was my Saturday night (living la vida loca in my 40s).
The tender chicken melts in your mouth, complemented by aromatic spices and the nutty bite of freekeh—a truly satisfying and memorable meal.
This dish embodies my evolving culinary style: a broader European perspective infused with fresh, Roman influences.

But I guess you are wondering What is Freekeh?
Freekeh is a type of cracked wheat popular in the Middle East and North Africa. Made by cracking whole wheat kernels, it has a slightly nutty flavour and chewy texture. A fantastic source of fibre, protein, and vitamins, freekeh is often used as a delicious substitute for rice or couscous, which will become extremely boring after you try it.

Freekeh offers a range of culinary possibilities, from simple simmering in water or broth to roasting, toasting, or even grinding into flour. This versatility makes it a great addition to dishes like pilafs, stews, soups, and salads.
Although it sometimes appears in the context of trendy "superfood" salads (a concept I find tiresome), freekeh is a genuinely nutritious grain and a good choice for those avoiding gluten. When making tagines, I've found the Tefal Mosaic Tagine to be exceptional—and cleanup is a breeze!.

Ingredients:

1 tablespoon olive oil
2 onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 teaspoon ground cardamom
Big pinch of salt
8 chicken thighs
Juice of one lemon

2 cups freekeh
3 cups chicken broth
Handful of dried apricots chopped
Handful of sultans

Chopped fresh mint and dill
2 preserved lemons, cut into wedges
Pomegranate seeds
Good quality olives

Instructions:

1. Heat olive oil in a large tagine pot over medium heat. Add onion and garlic, cooking until softened (about 5 minutes).

2. Stir in spices and salt. Cook for 1 minute more.

3. Add chicken thighs and cook until browned on each side, adding lemon juice halfway through.

4. Remove chicken. Add freekeh and broth to the bottom of the tagine.
Depending on the size of your tagine you want the freekeh to have less than a centimetre of water on the top, don’t add too much water because the chicken is going to release some juices.
Stir in the dried fruit and the olives.

5. Return chicken to the pot, add the preserved lemon wedges, cover, and bake at 180°C for 40 minutes, or until freekeh is tender and has absorbed all the juices.

6. Stir in herbs and pomegranate seeds. Serve hot.