How to Make It
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.
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