Freekeh with Chicken, Almonds & Asparagus

1. Season and Brown Chicken

Season the chicken thighs thoroughly with 1 tablespoon of baharat and a generous pinch of salt. Heat ¼ cup of olive oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down and cook them for about 8 minutes, until the skin is golden brown and crispy. Flip the chicken and continue cooking for another 20 minutes. Remove the chicken and set aside.

2. Cook Onions and Freekeh

In the same skillet, add the chopped onion and a few tablespoons of water to deglaze the pan. Cook until softened. Stir in the freekeh with 1 teaspoon of salt and ½ teaspoon of baharat. Gradually add about 4 cups of water, allowing the freekeh to simmer and absorb the liquid for approximately 20 minutes.

3. Add Chicken and Asparagus

Remove the meat from the cooked chicken thighs and slice it into bite-sized pieces. Return the chicken and any accumulated juices to the skillet, along with the chopped asparagus. Cook for about 5 minutes until the asparagus is tender.

4. Toast Almonds and Serve

In a small skillet, heat 1 tablespoon of olive oil and toast the sliced almonds until golden brown and fragrant. Season the freekeh mixture with additional salt if needed. Serve the freekeh mixture in bowls, topped with toasted almonds and lemon wedges on the side.