Poached chicken with sweet spiced freekeh from Jerusalem (page 182) by Yotam Ottolenghi and Sami Tamimi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • joneshayley on December 04, 2016

    Followed the recipe to the letter and loved this. Very delicately spiced chicken, beautiful freekah. Absolute knock out

  • Jane on January 21, 2013

    This was very easy, manageable as a weeknight dinner if you allow the hour for the chicken to poach. Though I made it just with boneless, skinless breasts which needed less cooking time. One odd thing on the coordination of this dish is that you start cooking the freekah while the chicken is poaching, but you remove 600 ml of the poaching broth and add it to the freekah, which then has 40 minutes more cooking time. So you have removed a large part of the poaching broth. So you either continue cooking the chicken with a lot less broth or dilute it by adding more water. This isn't explained in the instructions. Apart from that anomoly, this was really good. The chicken wasn't anything special, just poached chicken (which I admit would have better if it had been a whole chicken with skin on) but the freekah was great. It was sweet (from caramelized onions) and spiced (by allspice and coriander) but also additional notes from parsley and browned almonds in butter.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.