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

Djej bel Frikeh (Chicken with Frikeh)

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.
Halal
Halal
Healthy
Healthy
No Alcohol
No Alcohol
No Milk
No Milk
No Pork
No Pork
Halal
Halal
Healthy
Healthy
No Alcohol
No Alcohol
No Milk
No Milk
No Pork
No Pork
  • 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!
Prev Recipe

Arouz ala djej (Chicken with Rice)

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Stuffed Grape Leaves and Zucchini
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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

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