Freekeh with rice and chicken

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Freekeh with rice and chicken is a delicious meal that will feed the whole family.

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® Calrose Rice is an oval medium-grain white rice known for its quality and taste. When cooked, Calrose rice becomes soft and tender with a tendency to stick together due to its succulent grains, allowing it to retain its moisture. Sunwhite® Calrose Rice is used in dishes that require a bit more creaminess as well as a side dish to compliment almost every meal. Its versatility means that it can be used in everything from starters and soups to desserts. For best results, rinse this rice with cold water. Drain well before cooking. All rice is naturally gluten-free. 4kg and 9kg packages are available in Jordan only.

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Ingredients to serve:

  • 8 Chicken Legs

  • 2 cup Freekeh

  • 2 cup Sunwhite Medium Grain Rice

  • 2 Medium Onions (diced)

  • 2 Bay Leaves

  • 1 Cinnamon Stick

  • 2 Cardamom Pods

  • 2 tbsp Olive Oil

  • 1 tsp Ginger (minced)

  • 1 tsp Garlic (minced)

  • 1 pinch Ground Saffron

  • 3 cup Chicken Stock

  • 1 tsp Cinnamon Powder

  • 1 tsp 7-Spice Powder

  • 1 tsp Turmeric Powder

  • ½ tsp Black Pepper Powder

  • 2 tsp Salt

  • 1 cup Fried Mix Nuts (for garnish)

  • 1 cup Raisins (for garnish)

  • 1 cup Dried Figs (for garnish)

  • 1 handful Fresh Parsley (roughly chopped)

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.








Photo of Freekeh with rice and chicken


  • Let the freekeh bathe in water for an hour, then let it rest after draining.

  • Bring the chicken to a simmer in a pot with onion, bay leaves, cinnamon, salt, and pepper. Once finished, remove the chicken and retain the broth.

  • Sizzle up some onions, cinnamon stick, and cardamom pods in olive oil on a large iron skillet. Fry to a translucent hue. Next, toss in ginger, garlic, and freekeh, and stir until the freekeh smells scrumptious and toasted.

  • In a separate pot, combine oil, rice, and ½ the chicken broth. Boil until fully cooked.

  • Layer freekeh and rice on a tray.

  • Top it off with the chicken.

  • Sprinkle with chopped parsley, dried raisins, figs, and toasted nuts for an extra burst of flavor.

  • Don't forget to serve it with a delightful mint and cucumber yogurt salad on the side.

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