Freekeh cooked in chicken stock topped with nuts and braised chicken
Flash fry the chicken quarters in a pan with some olive oil on high heat for a few minutes till browned on the outside. Transfer to a large stock pot with the onion, carrot, celery, cinnamon, cardamom, cloves, salt and water.
Bring to the boil then reduce to a simmer for around an hour
Clean the chicken and set aside to top the freekeh later.
Drain the freekeh using a fine sieve and add to the onions along with the 7 spice. Sauté for five minutes and add enough of the warm chicken stock to cover
You can freeze the extra chicken broth for use in other dishes