Rustic Freekeh Casserole with Chicken Quarters
This wholesome freekeh casserole showcases savory chicken quarters nestled in a bed of nutty freekeh, enhanced with aromatic spices and colorful vegetables. Slow-cooked to perfection, the dish offers a delightful medley of textures and flavors, without the need for tomato sauce, making it a unique and satisfying meal. Perfect for family gatherings or a cozy dinner!
ingredients
- 4 chicken quarters, bone-in and skin-on
- 1 cup freekeh, rinsed
- 3 cups chicken broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup bell peppers, diced (any color)
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cinnamon
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh herbs (parsley or cilantro) for garnish
steps
- 1.
Preheat the oven to 375°F (190°C).
- 2.
In a large skillet, heat olive oil over medium-high heat. Season the chicken quarters with salt, pepper, cumin, coriander, and cinnamon.
- 3.
Sear the chicken quarters for about 4-5 minutes on each side until golden brown. Remove from heat and set aside.
- 4.
In the same skillet, add onions and garlic. Sauté for 3-4 minutes until translucent.
- 5.
Add diced carrots and bell peppers to the skillet, cooking for an additional 5 minutes.
- 6.
In a large casserole dish, spread the rinsed freekeh evenly on the bottom. Pour in the chicken broth and stir in the sautéed vegetables.
- 7.
Nestle the seared chicken quarters on top of the freekeh mixture. Cover the dish with aluminum foil.
- 8.
Bake in the preheated oven for 40-45 minutes, until the chicken is cooked through and tender, and the freekeh has absorbed all the liquid.
- 9.
Once done, remove from oven, garnish with fresh herbs, and serve warm.
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