Step 1

Flash fry the quartered chicken on high heat in a nonstick pan with a little regular olive oil for a few minutes

Step 2

Transfer to a large stock pot and add the peeled onion, carrot, cardamom, peppercorns, cinnamon stick, bay leaves and salt

Step 3

Boil around 1.5 litres of water in a kettle and add to the chicken pot. Bring to the boil again for a few minutes then simmer for around 45 minutes

Step 4

Once the stock has finished simmering, take out the chicken pieces and shred the meat. Cover and set aside

Step 5

Pass the remaining liquid through a fine sieve and set the clear broth aside.

Step 6

Clean the freekeh by sifting the grains on a tray with your fingers several times over making sure to remove any small stones or rubble

Step 7

Wash the freekeh several times and soak in some warm water for half an hour before cooking

Step 8

Sauté the chopped onions in about 3-4 tbsp of regular olive oil on medium heat until golden

Step 9

Drain the freekeh using a fine sieve and add to the onions along with the spices (black pepper, turmeric, 7 spice, ground cardamom).

Step 10

Sauté for five minutes and then add the clear chicken broth and bring to the boil

Step 11

Simmer for around 20 minutes then add the shredded chicken for the last ten minutes

Step 12

Taste the soup to make sure the freekeh is well cooked and adjust the salt and water levels if necessary

Step 13

Add a tablespoon of butter just before you turn the heat off, making sure you stir well.