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Freekeh Chicken Pilaf

Course: Main Course
Cuisine: Modern Australian


  • 1 cup cracked freekeh
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • 2 medium brown onion; finely sliced
  • 2 garlic cloves; finely chopped
  • 250 gms boneless chicken thigh; diced
  • ¼ tsp cinnamon powder
  • ½ tsp all spice powder
  • ½ tsp smoked paprika
  • 1 tsp crushed cumin
  • Salt to season
  • Freshly milled black pepper; to season
  • 3 cups stock
  • A handful of dried barberries
  • 2 tbsp fresh parsley leaves
  • 2 tbsp toasted pine nuts
  • Olive oil; to drizzle while serving

Yoghurt sauce:

  • 1 cup plain yoghurt
  • 1 small garlic clove; grated
  • 1 tsp lemon juice
  • Salt to season


  • Soak the cracked freekeh for 5 minutes and then wash thoroughly under running cold water. Drain and keep aside.
  • Soak the dried barberries and toast the pine nuts. Keep aside for serving.
  • In a large pan, heat butter and olive oil. Add the onions and garlic; sauté till the onions are softened and light brown.
  • Add the diced chicken pieces and cook on medium heat till almost done.
  • Then add all the spices and the drained freekeh; mix well to combine.
  • Add the stock and season with salt and pepper. (If using store bought stock, make sure you taste and add salt as the stock often contains salt).
  • Bring to boil and then reduce heat to lowest and cook covered for 15 minutes or till all the stock has been absorbed.
  • Remove from heat and keep covered for another 5 minutes.
  • To prepare the yoghurt sauce, add the plain yoghurt to a bowl along with grated garlic and lemon juice. Taste and add more lemon juice if necessary and season with salt. Keep aside.
  • Remove the lid and allow the pilaf to cool for another 3-5 minutes.
  • To serve, garnish with barberries, parsley, pine nuts. Drizzle the yoghurt sauce on top followed by the olive oil.
  • Tuck in!