Chicken, Butternut Squash & Freekeh Stew

Photography by Sarka Babicka

As ever, it’s been a busy few months. I thought things might slow down a tad after #FBC12, finally allowing me some time to catch up but alas, it has not been the case. I’m always happier when busy though, so not complaining.  I’ve managed to swing a long weekend in Istanbul this coming weekend. If you happen to have any foodie suggestions, then please do send them my way.

In the last post on DKS I introduced the Taste Lebanon Food Trek Giveaway for 3 lucky winners. I’m happy to say that entry is now extended to anyone with a Twitter account. You can still blog about the giveaway (see rules) for extra points though it’s no longer mandatory. Thought some of you lovely readers without blogs would be thrilled to hear this great news. I’m also still working on getting flights covered, so fingers crossed that might be a possibility.

The very eloquent William Dobson over at Sugar Street Review recently wrote an article for J Magazine about his recent Taste Lebanon experience, which you can read here.

And last but not least, we’re celebrating our 5th anniversary over at Food Blogger Connect, the world’s leading international food blogging conference and have launched our early bird special. You can head over here for more information.

Finally, here’s a lovely seasonal stew I think makes for a wonderful mid week supper. Enjoy and sahtein x

Freekeh, chicken & butternut squash stew 

Freekeh is an ancient cereal grain that is made from prematurely harvested and moist green wheat. It is packed with nutrients and low in GI which makes it particularly good for diabetics. It’s also very earthy and boasts nutty undertones and a smokey aroma which is a result of the grain being roasted over an open fire to rid it of its chaff. freekeh makes for a wonderfully autumnal stew, especially when paired with butternut squash.

Prep time: 10 minutes

Cook time: 35 minutes

Serves: 4

2 tbsp sunflower oil

1 onion, finely chopped

4 garlic cloves, finely chopped

1 tbsp minced ginger

300g/10 1/2 oz boneless, skinless chicken thighs chopped into 1 cm cubes

1/2 tsp allspice

2-3 lemon thyme sprigs

1 bay leaf

1/2 tsp harissa

600g/ 21 oz/1 medium butternut squash, chopped into 1 cm cubes

1 medium leek, finely sliced

250g/9 oz/1 cup or about 1 can of cooked chickpeas

175g/ 6 oz/1 cup cracked freekeh or coarse burghul

1.5l/52fl oz/6 cups warm chicken stock

Lemon wedges and Greek yogurt, to serve.

1. Place a large heavy-based stew pot on medium-low heat, add the sunflower oil and onion, cover and sweat for 3-4 minutes, stirring often. Add the garlic, ginger, chicken, allspice, sea salt, lemon thyme sprigs, bay leaf, stir to combine and brown the chicken for about 2-3 minutes.
2. Once the chicken has browned, add the harissa, butternut squash, leek, the cooked chickpeas, cracked freekeh or coarse burghul, if using, and then pour over the warmed chicken stock. Increase heat to high, cover, bring to a boil then simmer and cook for 20 minutes or till vegetables and freekeh cooked through. Serve with Greek yogurt.