Easy Chicken with Spiced Freekeh, Cilantro & Lemon One-Pot Recipe
This flavorful one-pot recipe brings together smoky, earthy freekeh with tender, pressure-cooked chicken infused with warm spices. Fresh cilantro adds brightness, sesame seeds provide texture, and preserved lemon lends a fragrant, citrusy depth, making this a perfect balance of comforting and vibrant flavors.
Equipment
- Instant Pot (or any electric pressure cooker)
Ingredients
- 2 tablespoons extra-virgin olive oil plus extra for drizzling
- 1 onion chopped fine
- 4 garlic cloves minced
- 2 teaspoons smoked paprika
- ¼ teaspoon ground cardamom
- ¼ teaspoon red pepper flakes
- 2 ¼ cups chicken broth
- 1 ½ cups cracked freekeh rinsed
- 4 12-ounce bone-in split chicken breasts, trimmed and halved crosswise
- ½ teaspoon table salt
- ¼ teaspoon pepper
Garnishes:
- ¼ cup chopped fresh cilantro
- 2 tablespoons sesame seeds toasted
- ½ preserved lemon pulp and white pith removed, rind rinsed and minced (about 2 tablespoons)
Instructions
- Using the highest sauté or browning function, heat oil in an electric pressure cooker until shimmering. Add onion and cook until softened, about 3 to 5 minutes. Stir in garlic, paprika, cardamom, and red pepper flakes, cooking until fragrant, about 30 seconds. Stir in broth and freekeh.
- Sprinkle chicken with salt and pepper. Nestle the chicken, skin-side up, into the freekeh mixture. Lock the lid in place and close the pressure release valve. Select the high-pressure cook function and cook for 5 minutes.
- Turn off the pressure cooker and quick-release pressure. Carefully remove the lid, allowing steam to escape. Transfer the chicken to a serving platter and discard the skin if desired. Tent with aluminum foil and let rest while finishing the freekeh.
- Gently fluff the freekeh with a fork. Lay a clean dish towel over the pot, replace the lid, and let sit for 5 minutes. Season with additional salt and pepper to taste.
- Transfer the freekeh to a serving platter with the chicken. Sprinkle with chopped cilantro, toasted sesame seeds, and minced preserved lemon. Drizzle with extra olive oil and serve.
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