Chicken Fareek with Sadia Easy & Juicy Chicken Breast Fillets
Chicken Fareek with Sadia Easy & Juicy Chicken Breast Fillets
Discover a delicious Chicken Fareek recipe featuring Sadia Easy & Juicy Chicken Breast Fillets. A rich Middle Eastern dish with roasted wheat, aromatic spices, and juicy chicken. Perfect for a hearty mealDiscover a delicious Chicken Fareek recipe featuring Sadia Easy & Juicy Chicken Breast Fillets. A rich Middle Eastern dish with roasted wheat, aromatic spices, and juicy chicken. Perfect for a hearty meal
Chicken Fareek with Sadia Easy & Juicy Chicken Breast Fillets
Discover a delicious Chicken Fareek recipe featuring Sadia Easy & Juicy Chicken Breast Fillets. A rich Middle Eastern dish with roasted wheat, aromatic spices, and juicy chicken. Perfect for a hearty mealDiscover a delicious Chicken Fareek recipe featuring Sadia Easy & Juicy Chicken Breast Fillets. A rich Middle Eastern dish with roasted wheat, aromatic spices, and juicy chicken. Perfect for a hearty meal
Cooking Time
100 Mins
Baking
Sadia Easy and Juicy Chicken Breast Fillets | 500g |
Sadia Peas | ½ cup |
Fareek (roasted green wheat) | 2 cups |
Chicken Broth | 4 cups |
Cinnamon and allspice to taste | |
Olive Oil | 4 tbsp |
Ghee | 2 tbsp |
Onion, finely chopped | 1 |
Black Pepper | ½ tsp |
Salt | ½ tsp |
Pine Nuts | ½ cup |
Peeled Almonds | ½ cup |
Marinate Chicken:
In a large bowl, combine Sadia Easy & Juicy Chicken Breast Fillets with salt, allspice, and 2 tbsp olive oil. Toss to coat the fillets evenly.
Bake Chicken:
Preheat your oven to 180°C (350°F).
Arrange the fillets on a baking pan and bake for 30-40 minutes until golden on the outside and cooked through.
Prepare Fareek:
Wash the Fareek thoroughly to remove any floating waste. Drain well and set aside.
Cook Nuts and Onion:
In a large pot, heat the remaining olive oil and ghee. Roast the pine nuts and almonds until lightly golden, then set aside.
In the same pot, sauté the chopped onion for 2-3 minutes until translucent.
Cook Fareek:
Add the washed Fareek and 1/2 cup of peas to the pot. Stir for 1 minute.
Pour in the chicken broth, add salt, pepper, cinnamon, and allspice, then bring to a boil.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes to absorb the liquid.
Prepare Peas:
In a separate small pot, boil the peas for a few minutes, drain well, and set aside.
Assemble:
Once the Fareek is cooked, transfer it to a large serving plate. Arrange the boiled peas around the rice.
Place the golden chicken fillets on top and garnish with the roasted nuts.
Serve:
Serve warm, with yogurt or a fresh salad on the side.