Freekeh with chicken

Method

Heat olive oil in a large heavy-bottomed pot and brown the chicken thighs on all sides until golden, then set aside. In the same pot, sauté diced onions and minced garlic until softened, then stir in tomato paste and cook for 2 minutes. Return the chicken to the pot and add the freekeh, stirring to coat in the oil. Pour in the hot stock and add the allspice berries, peppercorns and bay leaves. Bring to a boil, then reduce heat to low, cover and simmer for 30-35 minutes until the freekeh is tender and the liquid is absorbed. Remove from heat, fluff the freekeh with a fork, taste and adjust seasoning. Serve garnished with fresh parsley and toasted pine nuts.