Lebanese Freekeh with Chicken

Tap an ingredient or step to check it off.

1. 1Step 1: 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.
2. 2Step 2: Heat the olive oil in a heavy-bottomed large skillet or Dutch oven over medium heat.
3. 3Step 3: 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.
4. 4Step 4: 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.
5. 5Step 5: While freekeh is cooking, season the chicken on both sides generously with salt and pepper and 7-spice (or cinnamon).
6. 6Step 6: Once the freekeh is tender, mix in greens until well incorporated and slightly wilted.
7. 7Step 7: Transfer cooked freekeh to a serving dish and cover to keep warm.
8. 8Step 8: 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.
9. 9Step 9: 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.
10. 10Step 10: Lay the chicken on top of the cooked freekeh. Top with reserved fried almonds and garnish with parsley.