This freekeh-stuffed chicken is comfort food for the soul

Jordanian Chef Hassan Al-Naami shares his delectable recipe for fragrant freekeh-stuffed chicken, a dish that is wildly popular at

The Ritz-Carlton, Dubai, where he brings his culinary vision to life in preparing the exceptional gastronomic delights that you relish at the hotel’s Middle Eastern restaurant, Amaseena.

As this year’s holy month of Ramadan draws to a close, give this dish a go for a special iftar this week.

Chicken ingredients:

•Whole

baby chicken

•

2 tbsp extra virgin olive oil

•

1 tsp salt

•

½ tsp black pepper

•

1 tsp paprika

•

1/3 tbsp 7 spice

•

½ tbsp coriander powder

•

2 ½ tbsp lemon juice

•

1 handful of almonds

•

1 handful of pine nuts

Freekeh ingredients:

•5

cups freekeh

•

3 tbsp olive oil

•

¼ cup onion (chopped)

•

1 tsp cinnamon powder

•

½ tsp cardamom powder

•

1 tbsp 7-spice

•

1 ½ tbsp cumin powder

•

6 cups chicken stock

•

Salt and black pepper to taste

Instructions:

1 Wash and drain freekeh until clean. In a hot pan combine olive oil and spices, toss for a few minutes till fragrant. Add the freekeh then sauté for another 5 minutes. Add chicken stock and bring to boil. Cover and cook for 30-40 minutes on a low heat. The freekeh should be cooked but still have a chewy texture. 2 Preheat the oven to 180 degrees Celsius. In a small bowl, mix all the spices and rub chicken with spices all over and inside, including under the skin. Take the cooked freekeh and stuff the chicken with it, cross the legs and tie with twine. Place the chicken in a roasting tray, cover with foil and roast for 60-80 minutes. Allow the chicken rest before serving (keeping it covered).

3 Serve stuffed chicken over leftover cooked freekeh. Decorate with roasted nuts and serve with minted yogurt on the side.