I absolutely love this Lebanese freekeh recipe, especially when I'm in a dinner rut and I want to change things up. If you're unfamiliar with freekeh, it's such an awesome ingredient commonly found in Middle Eastern cuisines. Freekeh is an ancient grain that's high in protein and full of nutty flavor. I love to use it as an alternative to rice since it's got more nutritional value (and loads more flavor).
In this recipe, I use a combination of the spices found in Lebanese 7 spice to season chicken thighs. The sweet and warm spices are a great complement to the dried apricots I add too. But what I love most about this chicken freekeh pilaf is that it's perfect for busy weeknights--it comes together in under an hour!
You know I love a skillet meal, and I've got many more for you. I bet you'll love my Chicken Cobbler with Red Lobster Cheddar Biscuit Topping, Easy Skillet Shrimp with Homemade Honey Garlic Sauce, and Cast Iron Chicken Parm.
Finally, I am by no means an expert when it comes to Lebanese food, but I do love the flavors of the cuisine and love cooking all kinds of recipes from around the world. If you're interested in trying some authentic Lebanese dishes, I recommend checking out the blog Rosewater and Orange Blossoms by Maureen Abood or Your Lebanon by Tina Chamoun.
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Ingredients
Before we get started, let’s gather the ingredients we need for this recipe.
- freekeh
- chicken thighs
- olive oil
- ground allspice
- ground coriander
- ground cumin
- ground cinnamon
- ground nutmeg
- ground cloves
- kosher salt and freshly ground black pepper
- dried apricots
- chicken broth
- onion
- garlic
- toasted sliced almonds
- fresh parsley
- fresh mint
(See recipe card for quantities.)
Instructions
Now that we’ve got our ingredients, it’s time to get cooking!
First, make the spice rub and season the chicken.
Next, brown the chicken on both sides in a cast-iron skillet and remove to a plate.
Then, cook the onion and garlic in the drippings.
Finally, add the freekeh, broth, and apricots. Nestle the chicken in the skillet, cover, and cook until the freekeh is al dente and the chicken is done. Garnish and serve.
Hint: It is rare but possible to find small stones mixed in with the freekeh. So it is something you'll want to check before cooking. I like using Marsh Hen Mill freekeh not only because they're a local product, but also because they pick through the freekeh before packaging. (Look for Marsh Hen Mill freekeh at Whole Foods or find it here online.)
Substitutions
Here are some suggestions for ingredient swaps:
- Grains - instead of freekeh feel free to use your favorite whole grain of choice. Farro, brown rice, and quinoa are all great options.
- Broth/stock - it's totally fine to use vegetable stock or vegetable broth instead of chicken broth.
- Dried apricots - golden raisins or pitted dates would work great in place of the dried apricots.
- Nuts - instead of toasted sliced almonds, try toasted pine nuts or pistachios.
Variations
Need some more ideas for how to change up this recipe? I've got you covered:
- Spicy - add crushed red pepper flakes or cayenne pepper to the spice rub if you're a fan of fiery foods.
- Deluxe - add a dab of yogurt and pomegranate seeds for even more textures and layers of flavor.
- Side dish - flag the freekeh portion of this recipe to serve as a side dish. Just omit the chicken and make a freekeh pilaf instead.
Equipment
Here's what you'll need to make this recipe:
- dry measuring cups
- measuring spoons
- liquid measuring cup
- cast-iron skillet
- metal tongs
- mixing bowl set
- instant-read thermometer
- strainer
Storage
This recipe is great if you have leftovers. Let the chicken and freekeh come to room temperature and then store in an airtight container in the refrigerator for up to 3 days.
It is possible to freeze leftovers, but the texture of the freekeh and the apricots may change. Freeze in an airtight container for up to 3 months.
Tasty tip
Depending on the size of the chicken thighs, they may need a little bit more or a little less cooking time. If that's the case, check the amount of liquid in the skillet and add more chicken stock or warm water to help finish cooking the freekeh.
Frequently asked questions
There are two types of freekeh you'll find. Cracked freekeh is whole grain freekeh that's been cut into smaller pieces. That helps reduce the cooking time.
Since freekeh is fire-roasted green wheat, it has a nutty and smoky flavor. It also has a pleasant chewy texture.
Freekah is sometimes spelled freekah or frikeh and is also known as green durum wheat, farik, or fireek.
The best substitute for freekeh is probably quinoa. Even though it's technically a seed, it's also high in protein and cooks similarly to freekeh. Bulgur wheat is also a great alternative and so is brown rice.
Soaking the freekeh helps soften the bran and reduce the cooking time, especially if you're cooking whole-grain freekeh instead of cracked. That being said, it's not necessary to soak the freekeh.
Related
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Even more
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🍽Get the recipe
One-Pan Lebanese Freekeh with Chicken and Apricots
Equipment
- dry measuring cups
- measuring spoons
- liquid measuring cup
- cast-iron skillet
- metal tongs
- mixing bowl set
- instant-read thermometer
- strainer
Ingredients
- 1 cup freekeh (I like Marsh Hen Mill)
- 1 teaspoon kosher salt, divided
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon ground allspice
- ¼ teaspoon ground coriander
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cumin
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- 4 bone-in, skin-on chicken thighs (about 2 pounds)
- 2 tablespoon olive oil
- 1 small onion, chopped (about 1 cup)
- 3 garlic cloves, minced
- 1 ½ cups chicken broth
- 1 cup dried apricots, sliced
- Toasted sliced almonds, chopped fresh parsley, and chopped fresh mint for garnish
Instructions
- Combine the freekeh and cold water to cover in a medium bowl. Set aside.
- Combine ½ teaspoon of the salt, the pepper, allspice, coriander, cinnamon, cumin, cloves, and nutmeg in a small bowl. Rub the spice mixture all over both sides of the chicken thighs.
- Heat the oil in a large cast-iron skillet over medium-high heat. Add the chicken and cook 4 to 5 minutes on each side or until golden brown. Remove to a plate.
- Add the onion to the drippings in the skillet. Season with the remaining salt. Cook 5 minutes or until tender. Add the garlic and cook 30 seconds or until fragrant.
- Drain the freekeh. Add the freekeh to the skillet and cook until the grains are coated in oil. Stir in the broth and apricots and bring to a boil.
- Nestle the chicken in the broth. Cover, reduce to low heat, and cook at a gentle simmer for 20 minutes or until the freekeh is tender and a meat thermometer inserted in the thickest portion of the chicken registers 165°F. Uncover and sprinkle with the almonds and fresh herbs before serving.
Recipe guidelines and test kitchen tips
When developing and testing recipes, here are some key things that I do for more success in the kitchen:
- Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
- When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
- I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
- When recipes call for kosher salt, I use Diamond Crystal kosher salt.
Food safety
Finally, don't forget to keep these food safety tips in mind when making this recipe.
- Be sure to cook the chicken to a minimum temperature of 165°F.
- Do not use the same utensils on cooked food that previously touched raw meat.
- Wash your hands after touching raw meat.
- Don't leave leftovers sitting out at room temperature for extended periods of time.
- Never leave cooking food unattended.
- Always have good ventilation when using a gas stove.
sharon Kamm isikoff says
Delicious!
AshleyFreeman says
Thanks! Glad you liked it!
Sabine says
I loved this recipe. How good is the combination of chicken with apricots, freekeh and all those lovely spices. And the best is that all can be made in one pan.
AshleyFreeman says
Thanks so much Sabine! I love a one pan meal too!
Helen at the Lazy Gastronome says
A wonderful bowl of flavors and textures. This dish is filling and satisfying. There are a lot of ingredients, but otherwise and easy dish to make - and worth the time to gather the ingredients.
AshleyFreeman says
Thanks for your note Helen!
Sonja says
This recipe is a keeper! So easy to make and I always love when there is fruit in a meaty recipe. The seasoning is on point and it makes enough to have delicious leftovers.
AshleyFreeman says
Thanks so much!
Juyali says
This looks amazing! I am totally making this. I have all the ingredients at home except the "freekeh" which I'll need to buy. I can't wait! 🙂
AshleyFreeman says
Yes, that is the one ingredient that I don't always have. You can also use farro or rice instead.
Claudia says
Just cooked up a One-Pan Lebanese Freekeh with Chicken and Apricots – so tasty and easy! Perfect for a quick, delicious dinner.
AshleyFreeman says
So glad to hear you loved it!
Nora says
Chicken and apricots are such a divine combination! Everyone loved it! Thanks!
AshleyFreeman says
They are! So glad it was a hit!
Adri says
I'm so happy I found this recipe! I've had a packet of freekeh on the shelf for ages, not knowing what to do with it. And, this is just the perfect way to use it! I love the combination of spices and the touch of sweetness from the apricots. Thank you so much for sharing, Ashley!
AshleyFreeman says
Oh yay! Freekeh is one of those ingredients that once I discovered how great it is, I use it all the time now. A great alternative to rice or couscous!