Spiced Freekeh Pilaf with Browned Chicken Thighs and Almonds

What you need

• 4 bone-in chicken thighs, skin on, about 800 g (1 3/4 lb) total
• 2 onions, 1 halved for the broth, 1 finely chopped
• 1 cinnamon stick
• 2 leaves bay leaves
• 1 l (4 cups) water, for the broth
• 1 1/2 tsp salt, divided, adjust to taste
• 250 g (1 1/3 cups) cracked freekeh
• 3 tbsp olive oil, 2 for the pilaf, 1 for browning the chicken
• 1 tbsp unsalted butter
• 1 tsp Lebanese seven-spice mix, baharat works too
• 1/2 tsp ground cinnamon
• 40 g (1.5 oz) blanched almonds, slivered or whole

Method

Restated from the original video

1. 1

   Put the chicken in a pot with the halved onion, cinnamon stick, bay leaves, 1 tsp of the salt and the water. Bring to a boil, skim the foam, then simmer gently for 30 min.

2. 2

   Meanwhile, rinse the freekeh in a sieve until the water runs clear. Cover it with hot water and leave for 15 min, then drain.

3. 3

   Lift the chicken out onto a plate. Strain the broth and measure 600 ml (2 1/2 cups) for the pilaf.

4. 4

   Heat 2 tbsp of the olive oil with the butter in a wide pot over medium heat. Cook the chopped onion until soft and golden, 8 min.

5. 5

   Stir in the seven-spice and ground cinnamon, then the freekeh. Stir for 1 min until coated.

6. 6

   Pour in the hot broth and add the remaining 1/2 tsp salt. Bring to a boil, cover and cook on the lowest heat for 20-25 min, until the grains are tender and the liquid is absorbed.

7. 7

   Take the pot off the heat and leave it covered for 10 min. Fluff with a fork.

8. 8

   Pat the chicken dry. Heat the last 1 tbsp olive oil in a frying pan over medium-high heat and brown the thighs, skin side down first, 4-5 min per side, until golden and 74 °C (165 °F) in the thickest part.

9. 9

   Toast the almonds in a dry pan over medium heat until golden, 3 min.

10. 10

    Spread the freekeh on a platter, set the chicken on top and scatter over the almonds.

Imported from tastegreatfoodie.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.