Poached chicken with sweet spiced freekeh

One of the most practical and fun ways of preparing meat and starch at the same time forms the basis of many fantastic Palestinian dishes. The technique involves poaching mutton or chicken in water, often flavoured with sweet spices, then using the stock to cook a grain — rice, bulgar, freekeh or maftoul (a kind of rough couscous). The meat is then served over the grain, topped with clarified butter and nuts, or served with yoghurt or tomato sauce.

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