Chicken, Preserved Lemon and Freekeh

Dish 3 of the “January Trilogy” of light dinners features chicken and some delicious grains

Chicken-Freekeh-Lemon2

Jamie Oliver likes to call this “Lebanese Chicken” for some reason. I love his recipe for this dish but it certainly it does not come off as Lebanese to me, more North African maybe. Either way it is delicious. The chicken is tossed with flour heavily spiced with cumin along with a touch of cinnamon and allspice. It is then seared in olive oil and braised in a mixture of preserved lemon, garlic, onions and white wine.

That alone makes for a nice east-west kind of braise but take it one step further and it is more special. In addition to the aromatics, the chicken is cooked on top of Freekeh in the potThis is an ancient grain used in traditional middle-eastern and some European cuisines. It is really just wheat that has been harvested while green and set on fire to remove the skin or chafe. As a result it has a sweet smoky flavor to go along with a nice toothsome texture. In the Lebanese mountains (ah! that’s where Oliver’s Lebanese name for the recipe must come from) Freekeh was considered a staple of the pantry before the introduction of rice. Thanks to the newish interest in all kinds of ancient, artisan and heirloom grains Freekeh is enjoying more popularity among chefs and home cooks. That is a good thing because it is awesome.

Chicken-Freekeh-Lemon

The plate needed some more green in it. So I prepared a quick honey-lemon dressing that I tossed some salad greens in. To gild the lily a bit more I also drizzled a sauce of yogurt, cilantro and lime on the chicken. This went very well with the assertive and rich flavors of this dish. It was still winter-fall food but had a nice sharp and refreshing flavor while at the same time remained light.

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