Freekeh with chicken livers

Freekeh with chicken livers

By
From
Cairo Kitchen
Serves
6
Photographer
Jonathan Gregson

This dish is one of our Cairo Kitchen favourites. Freekeh, a form of cracked wheat, was once a somewhat forgotten grain, but is now making a comeback and taking its position next to its peers, such as quinoa and spelt, due to its nutritional qualities. The wholesome freekeh is cooked with a pinch of allspice and carrots, giving it an ever so slight sweetness. The chicken livers are tender and the almonds give an added crunch to the dish.

Ingredients

Quantity Ingredient
3 tablespoons olive oil
1/2 red onion, thinly sliced
50g spring onions, thinly sliced
500g chicken livers, trimmed
2 garlic cloves, minced
500ml chicken stock
1 bay leaf
pinch ground cumin
pinch allspice
1/2 lemon, juiced
50g blanched almonds
handful fresh coriander
salt
freshly ground black pepper

For the freekeh

Quantity Ingredient
500g freekeh
1 garlic clove, crushed
1/2 red onion, chopped
2 tablespoons olive oil
1/2 carrot, shredded
1/2 teaspoon allspice
1 litre vegetable stock
salt

Method

  1. Soak the freekeh in water for 1 to 2 hours.
  2. In a hot frying pan, sauté the garlic and onion in the olive oil until softened, but not browned. Add the shredded carrot, the drained freekeh, allspice and salt, to taste, and stir well. Pour in the stock and constantly stir until it comes up to the boil.
  3. Reduce the heat to a simmer, cover, and cook for about 35 to 40 minutes until the grains are tender.
  4. Meanwhile, to cook the chicken livers, heat the oil in a frying pan, add the red onion and spring onion and sauté them for a few minutes until softened.
  5. Set the onions to one side of the pan and sauté the chicken livers and garlic for just a couple of minutes until the livers are cooked through and no longer pink. Mix the onion back in and add the stock, the bay leaf and then the spices and salt and pepper, to taste.
  6. Lower the heat, cover and cook for about 10 minutes until it is completely cooked through. Add the lemon juice at the end.
  7. Toast the almonds by placing in a dry frying pan over a medium heat and stirring for 2 to 3 minutes until they turn golden brown. Roughly chop.
  8. To serve, spoon the freekeh onto the plates and top with a serving of chicken livers. Garnish with the fresh coriander and the toasted almonds.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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