Whip up this delicious Freekeh with Chicken using Sadia Easy and Juicy Chicken Breast Fillets. This nutritious recipe pairs tender, spiced chicken strips with nutty, slow-cooked freekeh infused with cinnamon and seven spice. Packed with protein and bold flavors, it offers a comforting taste of tradition that’s simple enough for any weeknight. Plate it up with crunchy almonds for a satisfying dinner that feels special yet effortless.
Cooking Time
25 Mins
Frying
| Sadia Easy and Juicy Chicken Breast Fillets | 8 pieces |
| Seven spice | 1 tsp |
| Garlic powder | 1 tbsp |
| Fresh lemon juice | ½ lemon |
| Olive oil | 2 tbsp |
| Salt and pepper to taste | |
| 200g freekeh (soaked overnight and drained) | 200g |
| Onion (finely diced) | 1 |
| Olive oil | 1 tbsp |
| Stock cube | 1 |
| Cinnamon powder | ¼ tsp |
| Cumin | ¼ tsp |
| Seven spice | ½ tsp |
| Water | 100ml |
| Toasted almonds for garnish | |
| Chopped parsley for garnish |
Prepare Chicken:
In a bowl, mix the chicken fillets with 1 tsp of seven spice, garlic powder, fresh lemon juice, olive oil, salt and pepper.
Set aside.
Cook Freekeh:
In a separate large pot, heat the oil and cook the onion. Once translucent add the rinsed freekeh.
Add the cinnamon powder, cumin, seven spice, water and the stock cube.
Bring to the boil and then simmer for 20 minutes, stirring occasionally.
Once cooked turn it off but keep the lid on to keep it warm.
Fry Chicken:
In a frying pan fry the marinated chicken fillets. Cook for 15–20 minutes or until cooked through.
Once cooked, slice the chicken into strips.
Assemble Dish:
Place the freekeh in a serving bowl and place the chicken fillets on top.
Serve:
Garnish with the slivered almonds and chopped parsley and serve with fattoush salad and zataar labneh.
