Nutty roasted green wheat pilaf with chicken

Season the chicken thighs generously with salt, pepper, and half of the cumin and allspice. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Sear the chicken until golden brown on both sides, about 3-4 minutes per side. Remove chicken and set aside.

Add the remaining 2 tablespoons of olive oil to the pot. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic, remaining cumin, allspice, and cinnamon powder, cooking for another minute until fragrant.

Add the freekeh to the pot and toast it for 2-3 minutes, stirring constantly, until it smells nutty. This step is crucial for flavor.

Pour in the chicken broth, bring to a boil, then reduce heat to low. Return the seared chicken thighs to the pot, nestling them into the freekeh. Cover and simmer for 25-30 minutes, or until the freekeh is tender and most of the liquid has been absorbed.

While the freekeh cooks, toast the pine nuts in a dry pan over medium-low heat for 2-3 minutes, until lightly golden and fragrant. Watch them closely as they burn quickly. Remove from heat and set aside.

Once cooked, remove the chicken from the pot and shred or dice it. Fluff the freekeh with a fork. Stir the shredded chicken back into the freekeh. Taste and adjust seasoning as needed.

Serve the freekeh pilaf hot, garnished generously with fresh chopped parsley and the toasted pine nuts.