I love taking meals I traditionally enjoy and adding a bit of cultural flare!  This Lebanese chicken dish does just that because I always have chicken in the freezer and some type of grain and nuts in the pantry.  What makes this meal different? The amazing 7-spice rub which uses spices already in your pantry! 

Lebanese Freekeh with Chicken


  • Medium bowl (for soaking freekeh)
  • Colander
  • Heavy-bottomed large skillet or Dutch oven
  • Mixing spoon
  • Knife
  • Cutting board
  • Measuring cups/spoons


Freekeh ingredients:

  • 2 cups cracked freekeh
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion diced
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 3 cups water
  • 2 cups greens of choice (kale, spinach, chard, collard greens)

Chicken and Nut Ingredients:

  • 2 tablespoons extra virgin olive oil divided
  • ½ cup blanched almonds
  • 1 ½ - 2 pounds boneless skinless chicken breast or thighs
  • Salt and pepper to taste
  • 1 teaspoon 7 spice or cinnamon
  • Chopped parsley for serving


  • Pick over freekeh to remove any debris, and rinse in cold water until water looks clear. Soak the freekeh in cold water for 30 minutes, then drain and set aside.
  • Heat the olive oil in a heavy-bottomed large skillet or Dutch oven over medium heat.
  • Add the onions and cook until translucent, about 3 to 5 minutes. Transfer the freekeh over the cooked onions, and season with salt and pepper.
  • Add the water, turn heat to high and bring to a boil. Cover and turn heat to low. Cook until the freekeh is tender, about 20 to 25 minutes, stirring a couple times. If water has been absorbed and freekeh is not tender, add more water and continue cooking.
  • While freekeh is cooking, Season the chicken on both sides generously with salt and pepper and 7-spice (or cinnamon).
  • Once the freekeh is tender, mix in greens until well incorporated and slightly wilted.
  • Transfer cooked freekeh to a serving dish and cover to keep warm.
  • Wipe the skillet with a paper towel, then heat 1 tablespoon olive oil on medium heat. Add almonds and fry, stirring, until golden, 3 to 4 minutes. Remove almonds and set aside.
  • Add the remaining olive oil to the skillet on medium heat and transfer the seasoned chicken to the skillet. Cook for 5-7 minutes on one side without touching, then flip over and cook for an additional 3-5 minutes until the juices run clear and the chicken is cooked through to 165 degrees F.
  • Lay the chicken on top of the cooked freekeh. Top with reserved fried almonds and garnish with parsley.


Recipe adapted from Feel Good Foodie