Perfect Roasted Freakeh Stuffed Chicken.
Servings: 5 people
An authentic Middle Eastern chicken recipe. Nutty, slightly smoked freekeh inside a perfectly spiced chicken.
For the Freekeh:
- 1/4 cup oil.
- 1 large onion chopped about 1 cup.
- 2 cups Freekeh thoroughly washed and rinsed.
- 1 1/2 teaspoon freshly ground black pepper.
- Salt to taste.
- Half the amount of liquid required to cook the freekeh*.
For the chicken rub:
- 1 Tablespoon kosher salt.
- 1/2 Tablespoon paprika.
- 1/4 teaspoon ground cardamom.
- 1/2 teaspoon dried basil.
- 1/2 teaspoon sage.
- 1 1/2 teaspoon ground black pepper.
- 1 Tablespoon onion powder.
- 3 Tablespoon unsalted butter or oil.
Vegetables to roast along the chicken:
- 2 pounds potato cut into wedges or thick fingers.
- 1 cup shredded carrot.
- 1 large bunch fresh thyme.
- 1 whole chicken mine was 5.5 pounds.
In a deep skillet over medium heat, heat oil then saute onions for 2 minutes.
Add the Freakeh, salt and pepper then stir well to combine.
Add the water/soup, bring to a boil then reduce heat until the liquids is absorbed.
Preheat the oven to 400F.
Rinse the chicken inside and out. Remove any excess fat and feathers.
In a small bowl combine the rubbing ingredients well.
Brush your baking dish with some oil or butter. Place chicken in the center of the pan and rub the chicken inside out.
Stuff the chicken cavity with freakeh 3/4 full. Tie the legs together with kitchen twine and tuck the wing tips under the body of the chicken.
Place the remaining freaked around the chicken evenly.
Toss vegetables with any remaining rub or just salt and pepper and place in the pan.
Roast the chicken for 1/2 hour then reduce heat and cover with aluminum foil for another 1 1/2 hour or until the juices run clear between a leg and thigh.
Remove the foil in the last 15 minutes or so to get it crispier.
Slice the chicken and serve.
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