Freekeh
1/2 cup of freekeh, rinsed well
1 1/2 cups of water
1/4 -1/2 teaspoon of salt (depending on how salty you want your Freekeh)
1 teaspoon of olive oil
In a large saucepan bring the freekeh, water, salt, and oil to a boil. Stir them well, reduce the heat to a simmer, and cover the pot. Let the freekeh cook for about 30 minutes or until it is quite tender and has absorbed most of the water.
Chicken
16 ounces of boneless, skinless chicken breasts cut into 1-inch or so cubes
1/4 teaspoon of salt
1/4 teaspoon of pepper
1/4 teaspoon of onion powder
1/4 teaspoon of garlic powder
1 tablespoon of olive oil
1/4 cup of chopped onion
1/4 cup of chopped, dried apricots
1/4 cup of chopped, toasted almonds (or use toasted sliced almonds)
1/2-3/4 cup of reduced sodium chicken broth
Parsley, optional but good
Season the chicken with the salt, pepper, onion powder, and garlic powder. Heat the oil in a large non-stick skillet or chef’s pan over medium heat and add the chicken. Saute the onion for a few minutes, then add the chicken and saute them together for 6-10 minutes or until the chicken is cooked through. Stir in the freekeh, the dried apricots, the almonds, and the chicken broth (use more or less depending on how much liquid you want in your meal) and turn off the heat. Cover the pan for a few minutes to help the apricots absorb some of the liquid and let the flavors blend. Stir the mixture, sprinkle on some parsley if you like, and serve the meal.
