CHICKEN SOUP WITH FREEKEH
Makes: 4-6 servings
1 whole free-range chicken (about 3 1/2 lb/1.5 kg) 2 onions, 1 peeled and 1 finely chopped 2 carrots, peeled 1 small cinnamon stick 3 whole allspice berries 1 sprig parsley 1 bay leaf Salt, to taste 1 cup (200 g) roasted green wheat ( freekeh; see note), whole grain or cracked grain
1. Place the chicken in a large pot with water to cover. Bring to a boil over medium-high heat, using a mesh skimmer to remove any foam that rises to the surface. Once the liquid reaches a boil, reduce the heat and add the whole onion, carrots, cinnamon, allspice, parsley, bay leaf and salt. Simmer gently until chicken is cooked, about 60 to 90 minutes. Continue to skim the foam occasionally.
2. Lift the chicken from the broth and set aside until cool enough to handle. Remove and discard the bone, cartilage and skin. Separate the chicken meat into smaller pieces and set aside. 3. Add the chopped onion and freekeh to the broth, bring to a boil, lower the heat, and simmer, covered, until soft (10 to 15 minutes for cracked wheat, 45 to 60 minutes if using whole grain). You may need to add more water, depending on the consistency you prefer.
4. Add the chicken pieces as soon as the freekeh becomes tender. Adjust the seasoning. Serve hot.
Note: Freekeh is made from young, durum wheat, which is roasted while still soft and green. Look for it in Middle Eastern markets, bulk stores or online.