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A close up of Chicken stuffed with Freekeh
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4.67 from 3 votes

Perfect Roasted Freakeh Stuffed Chicken.

An authentic Middle Eastern chicken recipe. Nutty, slightly smoked freekeh inside a perfectly spiced chicken.
Prep Time30 mins
Cook Time2 hrs
Total Time2 hrs 30 mins
Course: Main Course
Cuisine: Middle East
Servings: 5 people
Author: Amira


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.
  • Enjoy.