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Freekeh is an ancient variety of wheat that is harvested while green and then roasted for a fantastically nutty, smoky flavor. Package directions call for simmering on low for up to 25 minutes, but here it's cooked a little more quickly by raising the temperature to medium. Substitute couscous, quinoa, or rice if you can't find freekeh. If you can find fresh apricots, swap them in for dried, increasing the amount to 1 cup.

Recipe by Cooking Light May 2015


Credit: Jennifer Causey; Styling: Lindsey Lower, Claire Spollen

Recipe Summary

25 mins
25 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Combine 1 1/2 cups water, 1 cup stock, freekeh, 3/8 teaspoon salt, and 1/4 teaspoon pepper in a medium saucepan; bring to a boil. Cover, reduce heat to medium, and simmer 18 minutes or until tender.

  • Combine remaining 1/4 cup stock, Marsala, and ­apricots in a small bowl.

  • Sprinkle chicken with remaining 3/8 teaspoon salt and 1/4 teaspoon pepper. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 7 minutes or until done, turning once. Add apricot mixture to pan; cook 2 minutes. Stir in butter; remove from heat. Place about 3/4 cup freekeh mixture into each of 4 shallow bowls. Top each serving with 1 chicken thigh; divide sauce evenly among servings, and sprinkle evenly with basil.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

444 calories; fat 15.6g; saturated fat 4.6g; mono fat 6.8g; poly fat 2.6g; protein 29g; carbohydrates 43g; fiber 5g; cholesterol 83mg; iron 6mg; sodium 493mg; calcium 54mg.