Chicken stuffed with freekeh (green wheat which is then toasted)

Syrian cooks take much pride in their dishes, especially those prepared for a special occasion or celebration. Stuffed meats and vegetables take centerpiece at family gatherings during the holy month of Ramadan, using ingredients which are often seasonal and fresh.

Few Syrian family meals are as popular as chicken stuffed with freekeh.

It is a chicken with crispy golden brown skin, very tender inside, accompanied by chewy, heavenly flavored freekeh, and some green salad.

Freekeh is a green durum wheat that has been roasted and cracked, it contains tons of nutritional benefits loaded with protein and fiber.

Sometimes  chicken  is stuffed with rice, but really using freekeh gives the chicken a new aroma.

▢ 1/4 cup oil.

▢ 1 large onion chopped about 1 cup.

▢ 2 cups Freekeh thoroughly washed and rinsed.

▢ 1 1/2 teaspoon freshly ground black pepper.

▢Salt to taste.

▢Half the amount of liquid required to cook the freekeh.

▢ 1 Tablespoon salt.

▢ 1/2 Tablespoon paprika.

▢ 1/4 teaspoon ground cardamom.

▢ 1/2 teaspoon dried basil.

▢ 1 1/2 teaspoon ground black pepper.

▢ 1 Tablespoon onion powder.

▢ 3 Tablespoon unsalted butter or oil.

1 whole chicken

In a deep skillet over medium heat, heat oil then saute onions for 2 minutes.

Add the Freakeh, salt and pepper then stir well to combine.

Add the water, bring to a boil then reduce heat until the liquid is absorbed.

Preheat the oven to 400F.

Rinse the chicken inside and out. Remove any excess fat and feathers.

In a small bowl combine the rubbing ingredients well.

Brush your baking dish with some oil or butter. Place chicken in the center of the pan and rub the chicken inside out.

Stuff the chicken cavity with freekeh 3/4 full. Tie the legs together with kitchen twine and tuck the wing tips under the body of the chicken.

Place the remaining freekeh around the chicken evenly.

Roast the chicken for 1/2 hour then reduce heat and cover with aluminum foil for another 1 1/2 hour or until the juices run clear between a leg and thigh.

Remove the foil in the last 15 minutes or so to get it crispier.

Slice the chicken and serve.

Enjoy