Freekeh With Caramelized Shallots Chickpeas And Yogurt Recipes

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FREEKEH WITH CARAMELIZED SHALLOTS, CHICKPEAS, AND YOGURT



Freekeh with Caramelized Shallots, Chickpeas, and Yogurt image

Cracked freekeh can be substituted for whole. It's great for weeknights, as it cooks in about 25 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h15m

Number Of Ingredients 11

1 cup whole freekeh
2 tablespoons extra-virgin olive oil
1/4 teaspoon cumin seeds
Pinch of red-pepper flakes
1 large shallot, thinly sliced
1 can (15 ounces) chickpeas, rinsed and drained
1/2 teaspoon coarse salt
2 tablespoons fresh lemon juice
1/2 cup lightly packed fresh cilantro leaves, coarsely chopped
1/2 cup pomegranate seeds
1 cup Greek yogurt, for serving

Steps:

  • In a medium saucepan, bring freekeh and 3 cups water to a boil. Reduce heat to maintain a simmer, cover, and cook until tender and chewy, about 45 minutes. Drain. Transfer to a bowl and let cool.
  • Meanwhile, heat 1 tablespoon oil in a medium skillet over medium-high heat. Add cumin seeds and stir until fragrant and toasted, about 30 seconds. Add pepper flakes and shallot; cook, stirring, until deeply caramelized, 2 to 3 minutes. Add chickpeas and cook, stirring occasionally, until golden, about 3 minutes. Season with salt; transfer mixture to bowl with freekeh. Toss in lemon juice, cilantro, and pomegranate seeds.
  • To serve, dollop each portion with 1/4 cup yogurt, then drizzle with remaining 1 tablespoon oil.

Nutrition Facts : Calories 392 g, Cholesterol 4 g, Fat 11 g, Fiber 10 g, Protein 17 g, SaturatedFat 2 g, Sodium 475 g

FREEKEH WITH CHICKEN, ALMONDS AND YOGURT



Freekeh With Chicken, Almonds and Yogurt image

Freekeh is unbelievably delicious. Just a bowl of it with a dab of yogurt would suffice, but for the full effect it should be topped with a savory stew of chicken or lamb. Freekeh is made from wheat that is harvested when the berries are still green and then burned to remove the chaff. It is often described as roasted, but when I say smoky, it really is. Use cracked freekeh as the whole-grain version takes longer to cook.

Provided by David Tanis

Categories     poultry, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 18

2 cups cracked freekeh
3 tablespoons extra-virgin olive oil
1/2 cup blanched almonds
2 tablespoons unsalted butter
1/4 teaspoon allspice
1 (1-inch) stick of cinnamon
1/4 teaspoon black pepper
1 teaspoon salt
5 cups unsalted chicken broth or water
6 large chicken thighs, whole legs or a cut-up bird, about 3 pounds
Salt and pepper
1 teaspoon cinnamon
1/2 teaspoon allspice
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
4 cups unsalted chicken broth or water
A few sprigs flat leaf parsley
2 cups plain yogurt, for serving

Steps:

  • Pick over freekeh and rinse in cold water until water looks clear. Soak grain in cold water for 30 minutes, then drain well.
  • Heat oil in a heavy-bottomed large saucepan or Dutch oven over medium-high heat. Add almonds and fry, stirring, until golden, 3 to 4 minutes. Remove almonds and set aside.
  • Add butter to oil. When hot, add freekeh and stir to coat. Add allspice, cinnamon stick, pepper and salt.
  • Add broth, turn heat to high and bring to a boil. Cover and turn heat to low. Cook for 20 to 25 minutes, until tender. (Whole-grain freekeh will take 40 to 45 minutes.) From time to time, give freekeh a stir and make sure it isn't sticking. All liquid should be absorbed, as it would in cooking rice, and freekeh should be tender. If not, add a little water and cook for a few minutes longer. Taste for salt and adjust. Turn off heat.
  • Meanwhile, prepare the chicken: Season the meat on both sides generously with salt and pepper. Sprinkle with cinnamon and allspice and rub over chicken.
  • Heat olive oil and butter in a large deep skillet over medium-high heat. Gently fry chicken on both sides until nicely browned. Add broth and bring to a boil. Cover, turn heat to low and simmer for 35 to 40 minutes, until the chicken is tender. Turn off heat and keep warm.
  • To serve, spoon freekeh onto a warm platter. Lay chicken on top and ladle remaining cooking liquid over. Top with reserved fried almonds. Garnish with parsley sprigs. Pass a bowl of yogurt.

CARAMELIZED SHALLOT YOGURT



Caramelized Shallot Yogurt image

Will make you pause before making a sour cream-based onion dip ever again.

Provided by Chris Morocco

Categories     Bon Appétit     Dip     Yogurt     Kid-Friendly     Chive     Low Fat     Low Cholesterol     Party     Shallot

Yield 4 servings

Number Of Ingredients 7

2 tablespoons olive oil
4 large shallots, finely chopped (about 2 cups)
Kosher salt, freshly ground pepper
1 tablespoon apple cider vinegar
1 1/2 cups low-fat plain Greek yogurt
1 tablespoon sliced chives, plus more for serving
Chips or crackers (for serving)

Steps:

  • Heat oil in a medium skillet over medium. Add shallots and season generously with salt and pepper. Cook, stirring occasionally and reducing heat if needed, until shallots are golden brown and tender, 15-18 minutes. Let cool slightly.
  • Mix shallots and vinegar into yogurt in a medium bowl; season with salt and pepper.
  • Stir 1 Tbsp. chives into yogurt; divide among bowls and top with more chives. Serve with chips for dipping.
  • Do Ahead
  • Yogurt (without chives) can be made 3 days ahead; cover and chill.

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