Ingredients

• 1 whole chicken (about 1.5 kg)
• 1 cup freekeh, rinsed
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• Salt and pepper, to taste
• 4 cups chicken broth
• Fresh parsley, for garnish

Instructions

1. Preheat the oven to 190°C (375°F).
2. In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
3. Add the minced garlic, cumin, cinnamon, salt, and pepper. Stir well and cook for another minute.
4. Add the rinsed freekeh to the skillet and mix. Pour in 2 cups of chicken broth, then bring to a boil. Reduce heat and simmer for 15 minutes until freekeh absorbs the broth and is tender.
5. Carefully stuff the chicken with the freekeh mixture, and then truss the legs to secure the filling.
6. Place the stuffed chicken in a roasting pan. Pour the remaining chicken broth over the chicken, and season the skin with salt and pepper.
7. Cover the roasting pan with foil and bake in the preheated oven for 1 hour. Remove the foil and bake for an additional 30 minutes, or until the skin is golden brown and the chicken is cooked through.
8. Once done, remove from the oven and let the chicken rest for 10 minutes before carving.
9. Garnish with fresh parsley and serve with your favorite side dishes.

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