Ingredients

  • Serves 4 people
  • chicken marinade:

    5 tbsp yogurt

  • ½ tsp salt 

  • ¼ tsp sweet pepper

  • ⅓ tsp nutmeg

  • ⅓ tsp cinnamon

  • ⅓ tsp white pepper

  • 1 tsp crushed garlic

  • 50 ml corn oil

  • 100 ml water

  • 4 chicken thighs

     

  • frikeh:

    50 ml corn oil

  • 500 g frikeh 

  • ½ tsp dry coriander

  • ¾ tsp sweet pepper

  • ¼ tsp cinnamon

  • 1 tsp salt

  • 1 L chicken broth 

     

  • sauce:

    1 L chicken broth

  • ½ tsp dry coriander

  • ¼ tsp cinnamon 

  • ½ tsp sweet pepper

  • ½ tsp white pepper

  • ½ tsp salt 

  • 15 g butter

  • 50 ml pomegranate molasses

  • 15 g corn flour 

  • 1 tbsp water 

     

  • Vegetables: 
    20 ml corn oil 

  • 3 carrots  

  • 2 zucchini 

  • 1 sliced red bell pepper 

  • 1 sliced yellow bell pepper   

  • 50 g celery 

  • ⅓ tsp sweet pepper 

  • 1 tsp salt 

  • ½ tsp dry coriander 

  • garnish:

    30 g nuts

Djej bel Frikeh (Chicken with Frikeh)
Recipe Courtesy of
Asian Food Network

Djej bel Frikeh (Chicken with Frikeh)

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Unlike its cousin Arouz ala djej which is roasted chicken served with rice, Djej bel Frikeh uses the superfood frikeh as its choice carb instead. The smokiness of frikeh adds a layer of flavor that complements wonderfully with the roasted chicken and stir-fried vegetables.You'll find that the frikeh is slightly plumper, as it soaks in the delicious spiced chicken broth. As frikeh is a nutrient-dense grain that contains a lot of fiber, protein and iron, you'll be sure to have an Iftar that is not only healthy, but satisfying as well.
  • Medium
  • 90 min
  • 60 min
  • 10 min
  • 4 steps
  • 34 Ingredients
  • Medium
  • 4 steps
  • 34 Ingredients
  • 90 min
  • 60 min
  • 10 min

Instructions

  1. Chicken marinade

    • Pour the yogurt into a bowl.
    • Add the salt, the sweet pepper, the nutmeg, the cinnamon, the white pepper, the crushed garlic, the oil and mix using a whisk.
    • Add the water and mix.
    • Add the chicken and mix well.
    • Marinate the chicken for two hours.
    • Cook the chicken in the oven for 45 minutes at a temperature of 180°.
    Chicken marinade


  2. Make frikeh

    • Pour the oil into a saucepan.
    • Add the frikeh, the dry coriander, the sweet pepper, the cinnamon and the salt.
    • Add the chicken broth and mix using a wooden spoon.
    • Boil the frikeh then cook it over low heat for 30 minutes.


  3. Sauce

    • Pour the chicken broth into a saucepan.
    • Add the dry coriander, the cinnamon, the sweet pepper, the white pepper, the salt, the butter, the pomegranate molasses and mix well.
    • Dissolve the corn flour with water and add it to the broth.
    • Cook the broth until it thickens.


  4. Vegetables

    • Pour the oil into a saucepan.
    • Add the cut carrots, the cut zucchini, the sliced red and yellow bell peppers, the celery and mix.
    • Add the white pepper, the salt, the dry coriander and mix until its cooked.


Plate and Serve!

Put the frikeh on a serving dish with the vegetables around it. Put the chicken on top of the frikeh and decorate with nuts. Pour the sauce into a bowl aside.

Plate and Serve!
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    Ingredients
    • Serves 4 people
    • chicken marinade:

      5 tbsp yogurt

    • ½ tsp salt 

    • ¼ tsp sweet pepper

    • ⅓ tsp nutmeg

    • ⅓ tsp cinnamon

    • ⅓ tsp white pepper

    • 1 tsp crushed garlic

    • 50 ml corn oil

    • 100 ml water

    • 4 chicken thighs

       

    • frikeh:

      50 ml corn oil

    • 500 g frikeh 

    • ½ tsp dry coriander

    • ¾ tsp sweet pepper

    • ¼ tsp cinnamon

    • 1 tsp salt

    • 1 L chicken broth 

       

    • sauce:

      1 L chicken broth

    • ½ tsp dry coriander

    • ¼ tsp cinnamon 

    • ½ tsp sweet pepper

    • ½ tsp white pepper

    • ½ tsp salt 

    • 15 g butter

    • 50 ml pomegranate molasses

    • 15 g corn flour 

    • 1 tbsp water 

       

    • Vegetables: 
      20 ml corn oil 

    • 3 carrots  

    • 2 zucchini 

    • 1 sliced red bell pepper 

    • 1 sliced yellow bell pepper   

    • 50 g celery 

    • ⅓ tsp sweet pepper 

    • 1 tsp salt 

    • ½ tsp dry coriander 

    • garnish:

      30 g nuts

    Nutrition
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