We’re getting freekeh with it for day 2 of More Cluck for Your Buck.
It’s day 2 of More Cluck for Your Buck! Is it weird to be excited about blog posts? Because I’ve been so excited to share this series with you, and we still have plenty more days to go!
Yesterday we roasted a whole chicken and ate a good portion of it along with the potatoes that roasted in the dripping butter and chicken fat. (They might be the best potatoes ever, in my opinion.)
Before you start this recipe, grab the chicken you saved from the previous day. Remove as much of the meat as you can from the carcass, but don’t worry about being completely thorough. Put all the bones into a freezer-safe bag and pop it into your freezer for now. Chop or shred the remaining chicken, and store it in the fridge. You can easily shred the chicken in a stand mixer with the paddle attachment in about a minute, but be sure to remove it from the bones first, or you’ll hear some unpleasant cracking and have to fish out little bones from the meat. I know from experience, y’all.
Now, the amount of chicken meat you’ll have to work with will depend on the size of your chicken, the number of people who eat dinner with you, and a whole host of other factors. While I don’t expect everyone to be able to make every recipe this week, I hope you’ll keep some in your back pocket for the next whole chicken.
Today we’re featuring freekeh. Have you ever had it? It’s a roasted grain made from green wheat, and it’s about to have its moment in the sun, so be on the lookout for it. I had a bag lurking in my pantry thanks to my job, and I thought it would be perfect to use with sprouts and leftover chicken. The result is a dish that is nutty, lemony, and very filling. Plus, with your vegetable, grains, and meat in one bowl, you don’t need to worry about pesky side dishes.
This dish cooks up quickly, and if you want it even faster, cook the freekeh ahead of time and store it in the fridge. If you can’t find freekeh, simply substitute brown rice in this recipe.
- 1 cup freekeh
- 1/2 pound Brussels sprouts
- 1 tablespoon olive oil
- 2 shallots
- 2 cups shredded cooked chicken
- 2 tablespoons lemon juice
- 1 tablespoon balsamic vinegar
- 1 teaspoon salt
- Fresh cracked pepper
- Cook freekeh according to package instructions. Set aside.
- Meanwhile, trim Brussels sprouts and shred them in a food processor.
- Heat oil in a large skillet set over medium. Slice the shallots thinly and cook for 2 minutes, then add the shredded sprouts. Stir and cook, about five minutes.
- Stir in the chicken, freekeh and 1/2 cup water. Add the lemon juice, balsamic, salt, and pepper, and cook for about 10 minutes, stirring to allow the flavors to mingle.
- Taste, adjust seasonings, and serve.
More freekeh recipes you might like:
Freekeh Bean Burgers with Harissa Onions – Oh My Veggies
Freekeh Risotto with Mushrooms and Tarragon – The Corner Kitchen
Kale Chopped Salad with Berries and Freekeh – Two Healthy Kitchens
Moroccan Chickpea and Freekeh Salad with Mint-Orange Dressing – Vanilla & Spice
Roasted Cauliflower, Freekeh and Garlicky Tahini Sauce – Cookie + Kate
For more tasty inspiration, check out my Chicken board on Pinterest!
Follow Megan Myers | Stetted’s board Chicken on Pinterest.