Lebanese Chicken Freekeh Stew
A hearty Lebanese-inspired stew featuring tender poached chicken simmered with fragrant spices and nutty freekeh grain. This comforting dish celebrates seasonal vegetables and authentic Middle Eastern flavors, perfect for a wholesome weeknight meal.
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Overview
This Lebanese Chicken Freekeh Stew combines tender poached chicken with nutty freekeh—a roasted green wheat grain—slowly simmered alongside seasonal vegetables and fragrant Middle Eastern spices. The result is a deeply satisfying, wholesome one-pot meal perfect for a cozy dinner.
Why you’ll love it
- Freekeh adds a unique smoky flavor and chewy texture, providing a nutritious base rich in fiber and protein.
- Poaching the chicken keeps it exceptionally moist and tender.
- The spices offer authentic Lebanese warmth without overpowering the fresh vegetables.
- Ideal for batch cooking and leftovers reheat beautifully.
Ingredient notes
- Freekeh: Use cracked or whole freekeh; rinse before cooking to remove any dust.
- Chicken: Bone-in thighs or breasts work best for poaching, imparting more flavor and moistness.
- Vegetables: Common seasonal choices include carrots, celery, zucchini, or bell peppers—feel free to adjust based on availability.
- Spices: Ground cumin, cinnamon, and allspice give the stew its characteristic Middle Eastern aroma.
Serving & storage
Serve the stew warm, garnished with fresh chopped parsley or mint and a squeeze of lemon for brightness. This stew keeps well refrigerated for up to 3 days, and it can be frozen for up to 2 months. Reheat gently on the stove or in the microwave until piping hot, stirring occasionally.
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Chef tips
- Rinse freekeh under cold water before cooking to remove dust or impurities.
- Adjust the level of spices to your preference, adding more cinnamon or cumin for warmth.
- Use bone-in chicken for poaching to enhance flavor and moisture; remove bones before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- Ensure the chicken is fully cooked to an internal temperature of 74°C (165°F) for food safety.
Ingredients
- 2 tbspolive oil
- 1 large onion, finely choppedonion
- 3 garlic cloves, mincedgarlic
- 1 tsp ground cuminground cumin
- 1/2 tsp ground cinnamonground cinnamon
- 1/2 tsp ground allspiceground allspice
- 1/4 tsp ground black pepperground black pepper
- 1 tsp sea salt, plus more to tastesea salt
- 800 g bone-in chicken thighs (about 4 thighs)bone-in chicken thighs
- 150 g cracked freekeh (about 3/4 cup)cracked freekeh
- 1 large carrot, dicedcarrot
- 2 celery stalks, slicedcelery
- 1 medium zucchini, diced (optional)zucchini
- 1 litre low-sodium chicken stock (4 cups)chicken stock
- Juice of 1 lemonlemon juice
- Fresh parsley or mint, chopped, for garnishfresh herbs
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Equipment
- large heavy-bottomed pot or Dutch oven
- wooden spoon
- knife
- cutting board
- measuring spoons
- measuring cups
Nutrition per serving
- Calories460
- Protein38 g
- Carbs45 g
- Fat10 g
Step-by-step
Step 1
Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the chopped onion and sauté until translucent and soft, about 5 minutes.Step 2
Add the minced garlic, ground cumin, cinnamon, allspice, black pepper, and 1 tsp salt. Stir and cook for 1 minute until fragrant.Step 3
Place the chicken thighs into the pot and stir to coat with the spices and onion mixture. Pour in the chicken stock and bring to a gentle simmer.Step 4
Reduce heat to low, cover partially with a lid, and poach the chicken gently for 25 minutes until just cooked through.Step 5
Remove the chicken thighs to a plate temporarily. Add the rinsed freekeh, diced carrot, celery, and zucchini (if using) to the pot. Stir, cover, and simmer for 20 minutes until the freekeh is tender and most liquid absorbed.Step 6
Shred the chicken meat from the bones and return the shredded chicken to the pot. Stir to combine and heat through for 5 minutes, adjusting seasoning with salt if needed.Step 7
Remove from heat and stir in the lemon juice. Serve garnished with fresh parsley or mint.
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