Freakleh with Chicken, a cherished Jordanian delight, combines the nutty taste of roasted green wheat (freakleh) with succulent chicken. This wholesome dish is seasoned to perfection and garnished with aromatic herbs, presenting a delightful fusion of flavors and textures that embodies the essence of Jordanian cuisine.
STEPS
Cut whole chicken in quarters and clean each quarter with flour salt, and lemon
Toss cleaned chickens in a bowl and dress it up with black pepper, oil, dry za’atar, black pepper, beit sitti stock mix, mixed spice, add an onion quartered
salt and vinegar. Leave to marinate for about 10 minutes
spread oil on an oven tray and line the chicken halves in the tray cover the chickens with another full length foil paper and make sure they are all enclosed in the foil. Place some water under the foil paper to make sure the temperature around the chicken will be circulating and to maintain the moisture in the chicken
Place the tray in an oven at 250c for around 45 minutes with the heat coming from below and then put it under the fire so the top to turn crisp golden for around 10 minutes
Rinse the Freakeh several times, then place it in a bowl with water and then slowly pour it into another bowl. This will leave all the unwanted residue in the first bowl
Leave the Freakeh in water to moisten for about 30 minutes
saute a finely chopped onion in the pot with ghee, then add the freakeh, and spice it with 1 teaspoon black pepper 1 teaspoon Turemeric powder and 1teaspoon salt to cook and 1 tspn beit sitti stock mix
Place some water on top of it to moisten then stir slightly and close the lid of the pot
From time to time stir the Freakeh until its moist but there is no water left
Once the Freakeh is done place it in a dish
Take the chicken out of the oven and place it on top of the Freakeh.
