Flavors: Poulet Stuffed with Herb-Infused Freekeh

So, this freekeh-stuffed poultry dish is definitely good for you. Palestinians love adding spices and herbs to food, especially nearer the coastal areas where they are in abundance. Freekeh is used in many stuffings and food combinations because it is filling, hearty and packed with nutrition. It works really well with chicken, but I prefer Cornish game hens. The herbs in this dish are bursting with flavor, and whether serving your family or dinner-party guests, this dish is sure to be a fan favorite.

Preheat the oven to 400ºF (200ºC). In a bowl, combine all the ingredients, except your poultry and yogurt dip, and taste for flavor. Place the mixture into the cavities of your poultry of choice and place in a deep baking dish.

Season your poultry with extra salt and pepper, and drizzle of olive oil on top. Add water to the bottom of the dish so the lower half of the chicken is submerged. Cover dish with aluminum foil and roast for about one hour or until cooked through. The liquid will combine flavors from the poultry, herbs and freekeh, creating a delicious sauce. 

Once cooked, ladle sauce over each hen, or whole chicken, and serve with a little yogurt dip alongside.

Reprinted with permission from Baladi Palestine,
Joudie Kalla, 2019, Interlink Books, 978-1-62371-981-4, $35 hb, www.interlinkbooks.com.

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Joudie Kalla has been a chef for over 20 years. She trained at Leiths School of Food and Wine, London, and worked in many prestigious restaurants before going on to run her own successful catering business. She opened a Palestinian deli, Baity Kitchen, in London, from 2010–2013 to much acclaim before turning her sights to writing her first bestselling cookbook Palestine on a Plate. She runs cooking classes, catering events and pop-up supper clubs, and she consults on food projects.

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