One-Pan Lebanese Freekeh with Chicken and Apricots
I absolutely love this Lebanese freekeh recipe, especially when I'm in a dinner rut and want to change things up. Spice-rubbed chicken thighs simmer in a freekeh, onion, and apricot pilaf for a super easy skillet meal.
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Servings: 4
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.