Freekeh with Ginger Chicken
A hearty dish of cooked fluffy durum wheat full of flavor with a spicy kick of the added ginger chicken.
Green Durum Wheat (Freekeh)
- 3 cups soaked Durum Wheat
- 3 cups water
- 2 onions cubed
- 3 tablespoons olive oil
- ⅛ teaspoon seven spices (half of ¼ tsp.)
- 2 bouillon cubes
- 1 teaspoon Himalayan salt
- 1 ½ lbs. chicken breast
- ½ teaspoon minced ginger
- 2 garlic cloves (minced)
- ½ teaspoon mustard
- 1 tablespoons ketchup
- ¼ cup yogurt
- ¼ teaspoon salt
- citric acid (pinch)
- 1 tablespoon olive oil
- 1 teaspoon peanut butter
Wash durum wheat and drain. Then soak the wheat in 3-4 cups of hot water for about 20 minutes then drain any water left.
In a pot add oil and sauté’ cubed onions until golden brown. Add in the drained durum wheat, water, spices, salt, and bouillon cubes. Boil for 2 minutes then cover and simmer for 20 minutes.
Once finished, allow wheat to rest for 10minutes before fluffing with a fork.
Cut chicken breast in half, then cut each piece length-wise to thin it out.
Meanwhile, whisk all ingredients together and pour over chicken. Mix well.
Chicken can be cooked right away, but best to allow to marinate 4-6 hours, best if left overnight. Cook chicken 4 minutes each side or until done.
Serve over freekeh with toasted almonds.