Ingrédients
Froment vert1 kilogram- Chicken breast, diced1 kilogram
Vinaigre0.5 cup
Ghee3 tablespoons
Épices de poulet2 tablespoons
Épices mélangées2 tablespoons
Feuilles de laurier5 leaves- Oil, with the marinade2 tablespoons
- Chicken broth cube2 cubes
- Salt and black pepper to taste0
Mesures
- 1
Wash the chicken and drain it.
5 minutes - 2
Mix the salt, black pepper, bay leaves, chicken spice, mixed spices, oil, and vinegar, then add the chicken pieces to them. Leave in the refrigerator for two hours, stirring occasionally.
120 minutesMatériel requis:
Bol de mélange - 3
Remove the chicken pieces, drain them, and then fry until cooked.
10 minutes - 4
Wash the freekeh and then drain it.
5 minutes - 5
In a pot over the heat, place two tablespoons of ghee and add the freekeh. Stir until toasted slightly, then add water to cover it along with the third tablespoon of ghee, salt, pepper, and chicken broth cubes. Stir, and when it boils, cover the pot and let it cook on low heat, stirring occasionally to prevent sticking.
30 minutesMatériel requis:
Marmite - 6
Remove from heat and serve, then garnish with chicken and nuts.
5 minutes
Faits nutritionnels
Froment vertpour 100gVinaigrepour 100gGheepour 100gÉpices de pouletpour 100gÉpices mélangéespour 100gFeuilles de laurierpour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.