Aromatic Saffron Chicken Freekeh Parcels
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Ingredients
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200 grams Freekeh
(Cracked green wheat grain, give a nutty flavor.)
-
400 grams Chicken thighs
(Skinless and boneless, diced into small cubes.)
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0.1 grams Saffron threads
(Steep in warm water to release flavor.)
-
1 medium Onion
(Finely chopped.)
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3 cloves Garlic cloves
(Minced.)
-
1 stick Cinnamon stick
(For flavoring freekeh cooking water.)
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100 grams Chickpeas
(Cooked or canned, rinsed.)
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50 grams Pine nuts
(Lightly toasted for crunchy texture.)
-
15 grams Fresh parsley
(Chopped for freshness.)
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1 teaspoon Ground cumin
(Adds warm aroma and flavor.)
-
1 teaspoon Ground Coriander
(Adds subtle citrus notes.)
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3 tablespoons Olive oil
(For sauteing and brushing parcels.)
Salt, to taste
Black pepper, to taste
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8 sheets Phyllo pastry sheets
(Thawed if frozen.)
(Cracked green wheat grain, give a nutty flavor.)
(Skinless and boneless, diced into small cubes.)
(Steep in warm water to release flavor.)
(Finely chopped.)
(Minced.)
(For flavoring freekeh cooking water.)
(Cooked or canned, rinsed.)
(Lightly toasted for crunchy texture.)
(Chopped for freshness.)
(Adds warm aroma and flavor.)
(Adds subtle citrus notes.)
(For sauteing and brushing parcels.)
(Thawed if frozen.)
Nutrition
- Servings: 4
- Serving Size: 1 parcel (approx. 250g)
- Calories: 480 kcal
- Carbohydrates: 55 g
- Protein: 32 g
- Fat: 15 g
- Fiber: 9 g
- Sugar: 4 g
- Sodium: 350 mg
- Cholesterol: 65 mg
- Calcium: 75 mg
- Iron: 3.2 mg
Instructions
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1 - Prepare Saffron Infusion:
Steep saffron threads in 3 tablespoons of warm water and set aside to release vibrant color and aroma.
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2 - Cook Freekeh:
Rinse freekeh and cook in boiling salted water with a cinnamon stick for 20 minutes until tender but firm. Drain and discard cinnamon.
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3 - Cook Chicken Filling:
Heat olive oil and sauté onions and garlic until translucent. Add chicken, ground cumin, coriander, salt, pepper, cook until chicken is sealed and cooked through.
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4 - Mix Filling:
Combine cooked chicken mixture with drained freekeh, chickpeas, pine nuts, chopped parsley, and saffron infusion. Adjust seasoning.
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5 - Assemble Parcels:
Lay phyllo sheets flat; brush lightly with olive oil between every two sheets. Place a generous spoonful of filling on one corner and fold into neat parcels, sealing edges.
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6 - Bake Parcels:
Preheat oven to 180°C (350°F). Arrange parcels on baking tray, brush tops with olive oil. Bake until golden and crispy, about 15-20 minutes.
Steep saffron threads in 3 tablespoons of warm water and set aside to release vibrant color and aroma.
Rinse freekeh and cook in boiling salted water with a cinnamon stick for 20 minutes until tender but firm. Drain and discard cinnamon.
Heat olive oil and sauté onions and garlic until translucent. Add chicken, ground cumin, coriander, salt, pepper, cook until chicken is sealed and cooked through.
Combine cooked chicken mixture with drained freekeh, chickpeas, pine nuts, chopped parsley, and saffron infusion. Adjust seasoning.
Lay phyllo sheets flat; brush lightly with olive oil between every two sheets. Place a generous spoonful of filling on one corner and fold into neat parcels, sealing edges.
Preheat oven to 180°C (350°F). Arrange parcels on baking tray, brush tops with olive oil. Bake until golden and crispy, about 15-20 minutes.
More About: Aromatic Saffron Chicken Freekeh Parcels
Saffron Chicken Freekeh Parcels: An Exquisite Fusion Dish
This recipe marries the aromatic depth of saffron-infused Middle Eastern cuisine with the convenience and elegance of British home cooking. Freekeh—a toasted green wheat grain prized for its nutty flavor and chewy texture—forms a nutritious base for the hearty chicken and spiced filling. By encasing the mixture in flaky phyllo pastry, the dish becomes portable finger food that maintains a beautiful balance of textures: crisp pastry wrapping moist, tender elements inside.
History and Cultural Significance
Freekeh has been enjoyed for centuries around the Eastern Mediterranean and Middle East with its origins dating back to ancient times. Saffron, often called "red gold," was highly prized in the British Isles historically for luxury dishes, making this fusion culturally unique. Combining British baking and the rich spice palettes of Middle Eastern cooking creates a parcel that’s vibrant in both flavor and tradition.
Unique Aspects
This dish elevates an ancient grain rarely used in typical Western recipes, highlighting its versatility. The inclusion of saffron infuses a radiant color and subtle floral aroma rarely seen in everyday chicken dishes. Toasted pine nuts add a refined crunch, while flexible seasoning of cumin and coriander balances earthiness with brightness.
Tips and Variations
- Freekeh can be found whole or cracked; cracked freekeh reduces cooking time.
- Chickpeas add protein and texture but can be omitted for a simpler taste.
- Use fresh parsley to brighten the parcel filling.
- Phyllo sheets can be replaced with thin flatbreads for a rustic wrap alternative.
- For added indulgence, a touch of preserved lemon or pomegranate molasses can be added to the filling to showcase more Middle Eastern flair.
This dish presents an enticing way to explore heritage grains and spices in comforting, hand-held food, perfect for sharing occasions or teatime treats. Its bright saffron hue and heartwarming aromas are inviting for both the casual cook and the culinary enthusiast.
