Ameera Aboulsoud Shares Delicious Creamy Chicken Freekeh Recipe for Ramadan

We are in mid-Ramadan, a time for a gathering of family and loved ones, banquet tables, and feasts.

Freekeh is a healthy dish that is nutritious and filling, but many people don't know how to make it properly or how to make variations of it.

Egyptian US-based engineer Ameera Aboulsoud is known for her excellent proficiency in providing wonderful varieties of delicious authentic Egyptian recipes— both sweet and savory meals — as well as her artistic decorating talents.

Engineer Ameera Aboulsoud

Aboulsoud shared with "SEE" the hacks of making a successful and distinctive recipe for creamy chicken Freekeh.

• Ingredients

3 cups Freekeh

3 chicken breasts

3.5 cups soup

1 onion

Salt, pepper, and spices

• Directions

3 cups of Freekeh, cleaned and washed well, then left in a colander to drain.

Cut 3 boneless chicken breasts into small cubes and place them in a large pot with a little oil.

Add salt, pepper, garlic powder, paprika, nutmeg, finely chopped onion, and a finely chopped hot pepper.

Cook the chicken over high heat until golden brown, about 5 minutes.

Add the freekeh and stir for 3 minutes.

Boil the 3.5 cups of broth and pour it over the freekeh and chicken.

Once the freekeh begins to boil and absorb the liquid, reduce the heat to low and cover the pan. Leave it for 15 minutes.

Add a cup of cooking cream to the freekeh.

Once boiled, turn off the heat and put the freekeh in a terracotta tagine and add a tablespoon of cream, followed by adding cream on the top.

Place the tagine in the oven at 200 degrees for 15 minutes (until the surface is browned).

Enjoy!