Freekeh

Method

1. Tip 80 g of freekeh into a bowl, cover generously with cold water and swirl with your fingers; the smoky chaff and grit will rise. Drain and repeat two or three times until the water runs almost clear, then leave the grains to soak in fresh cold water for 15 minutes while you start the chicken.
2. Melt 1 tbsp of ghee in a small heavy-based pot over medium-high heat. Pat 1 chicken thigh dry, season it lightly and brown it for about 3 minutes on each side until the surface is deep gold, then lift it onto a plate.
3. Lower the heat to medium and add 1 finely chopped onion to the same fat. Cook for 6-7 minutes, stirring, until soft and pale gold with no raw bite. Stir in 0.5 tsp of ground allspice, 0.25 tsp of ground cinnamon and 0.25 tsp of black pepper and let the spices bloom for 30 seconds.