Freekeh with chicken (Freekeh bi Djej)

1. Wash the freekeh thoroughly with water — do not soak, to avoid losing its smoky flavor. Wash several times to ensure it is free from sand and impurities.
2. Cut the chicken into large pieces and sauté for 5 minutes in 2 tablespoons of olive oil until it is just lightly browned.
3. Finely chop the onions and sauté in 2 tablespoons of oil for 10 minutes, without letting them brown.
4. Add the freekeh and chicken to the onions. Season with salt and pepper.
5. Add enough water to cover the freekeh by two finger widths. Bring to a boil and cook over low heat for about 40 minutes, until the freekeh and chicken are done.
6. The freekeh — in the style of Oum Ali — should be creamy, like risotto! Serve hot.

This recipe is from the book “Manger libanais”, by Kamal Mouzawak, with photographs by Ayla Hibri and illustrations by Zeina Abirached. This work, published by Marabout (2017), is a road trip through Lebanon, its land, and also its men, women, and cuisine. Real Lebanese cooking.