1. Cut whole chicken in quarters and clean each quarter with flour salt, and lemon
2. 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
3. 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
4. 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
5. 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
6. Leave the Freakeh in water to moisten for about 30 minutes
7. 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
9. Place some water on top of it to moisten then stir slightly and close the lid of the pot
11. From time to time stir the Freakeh until its moist but there is no water left
12. 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.