* PLUS Wait: 15 minutes

Freekeh and grilled chicken bowls

Photo: Erik Putz

Freekeh, a green wheat whose grains are toasted, lends itself perfectly to the preparation of a bowl. Its delicate flavor is reminiscent of hazelnut. A real treat with marinated chicken.


  • 250 ml (1 cup) of freekeh, (see note)

  • 60 ml (1/4 cup) + 1 tbsp. olive oil

  • 3 cloves of garlic, minced

  • 3 1/2 tsp. lemon juice

  • 1 C. paprika

  • 1 C. cumin

  • 1 C. salt

  • 1/4 tsp. cinnamon

  • 1/4 tsp. chopped hot pepper

  • 8 boneless and skinless chicken legs

  • 2 tbsp. tahini

  • 4 tablespoons of water

  • 2 cups (500 ml) of romaine lettuce, torn

  • 250 ml (1 cup) of cherry tomatoes, or cherry tomatoes, halved

  • 125 ml (1/2 cup) of red onions, thinly sliced

  • hummus (optional)

  • pomegranate seeds, (optional)

  • mint leaves (optional)


PLACE A GRILL IN THE CENTER OF THE OVEN AND PREHEAT TO 230 ° C (450 ° F). line a pan with tissue paper.

  1. Cook the freekeh according to package directions, until tender. Drain and reserve.
  2. Meanwhile, in a large bowl, whisk 60ml (1/4 cup) of olive oil with the garlic, 2 1/2 tbsp. lemon juice, paprika, cumin, salt, cinnamon and chopped red pepper. Store half of this vinaigrette in a small bowl. Add the chicken to the large bowl and toss to coat with the remaining seasoning. Leave to rest for 15 minutes.
  3. Drain the chicken pieces (discard the marinade) and place them on the baking sheet. Cook until the chicken is golden and cooked through, about 20 minutes. Cut into thin slices and set aside.
  4. In a small bowl, combine the tahini with 1 tbsp. lemon juice, 1 tbsp. olive oil and water until smooth. Reserve.
  5. In 4 bowls, divide the freekeh then, on top, the chicken pieces, the romaine lettuce, the half tomatoes and the red onion slices. Garnish each bowl, if desired, with a dollop of hummus, pomegranate seeds, and mint leaves. Serve with the dressing and tahini mixture.


Native to the Middle East, freekeh is a green grain whose grains are roasted. Rich in fiber, it lends itself well to salads with its delicate flavor reminiscent of hazelnut.