If you’re looking for a show-stopping main dish that’s nutritious, aromatic, and deeply satisfying, then this stuffed whole chicken with freekeh is perfect! Freekeh, a Middle Eastern super grain known for its nutty flavor and rich texture, makes a delicious stuffing for a whole roasted chicken, adding layers of flavor and a nutrient boost to this traditional comfort food. This traditional Palestinian freekeh stuffed chicken can be found across many dinner tables during gatherings and during Ramadan.

If you’d like to try more freekeh recipes, try my traditional Palestinian freekeh soup, or my freekeh salad recipe.

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What is Freekeh?

Freekeh, made from young green wheat that’s roasted and threshed, is high in fiber, protein, and minerals. It has a nutty, slightly smoky flavor that pairs beautifully with chicken, absorbing the spices and juices during roasting. This stuffing, rich with fresh herbs, aromatics, and dried fruit, creates a delicious contrast to the crispy, golden skin of the chicken.

Ingredients

For the Chicken

• 3 pound chicken: As Arabs, we only prefer using small chickens when we cook. So often times yo’d find my recipes work for a 3-4lb chicken (or 2 “1.5-1.75” pound chickens or cornish hens)
• Plain whole milk yogurt
• Tomato paste
• Extra virgin olive oil
• Lemon juice
• Red onion 
• Garlic cloves 
• Parsley
• Roma tomato 
• Seasonings such as: 7 spices, smoked paprika, table salt, black pepper, Aleppo pepper, garlic powder, onion powder, coriander powder, turmeric and sumac.

For the Freekeh Stuffing

• Coarse freekeh, washed and drained: Coarse freekeh is what works here so the grains stay whole and fluffy like rice. Do not soak freekeh, only wash it thoroughly.
• Hot water
• Red or yellow onion
• Roma tomato
• Parsley
• Garlic cloves
• Frozen peas
• Extra virgin olive oil
• Seasonings: 7 spices, salt, smoked paprika, garlic powder, and turmeric.

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How to Make Jaj Mahshi (Stuffed Chicken with Freekeh)

First Step: Prepare the Chicken

1. Season the Chicken: To a food processor, add the red onion, garlic, tomato, and parsley. Chop everything until completely fine. Now, add in the yogurt, tomato paste, lemon juice, olive oil and the seasonings. Blend until smooth. Rub this mixture all over the chicken. Make sure to get the mixture inside the empty cavity. Gently use the back of your fingers to pull the skin away from the meat so you can rub the marinade in there as well. Once the chicken is marinated (front, back, and inside) set aside to prepare the freekeh filling.

Second Step: Prepare the Freekeh Stuffing

1. Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion, garlic, tomato and parsley and cook until softened and golden, about 4-5 minutes. Stir in the frozen peas and cook for another few minutes.
2. Cook the Freekeh: Begin by washing the freekeh in cold water a few times until the water runs clear. Add the freekeh to the vegetable mixture and saute for 1 minute. Add the seasonings, and the hot water. Cover and simmer for 10 minutes, or until the freekeh is tender but still slightly chewy. Once 10 minutes are over, remove about 1 cup of the freekeh and set it aside. Continue to cook the remaining freekeh, covered, another 10 minutes or until cooked through. The chicken will be served on this freekeh.
3. Add Additional Ingredients: You can add fried nuts once you remove the freekeh from the heat. Mix it together before you stuff the chicken. Now, let the mixture cool for 5 minutes.

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Third Step: Stuff and Bake Freekeh Stuffed Chicken:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Stuff the Chicken: Carefully spoon the prepared and reserved freekeh stuffing into the chicken cavity. Don’t overfill it, as the stuffing will expand slightly while cooking. Secure the legs of the chicken with kitchen twine to help hold the stuffing in place.
3. Roasting Setup: Place the chicken in a roasting pan or on a wire rack set over a baking sheet. This will allow the hot air to circulate around the chicken, ensuring even cooking and a crispy skin.

Fourth Step: Roast the Chicken

1. Roasting Time: Roast the chicken in the preheated oven for approximately 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Baste the chicken with its own juices every 20 minutes to keep the skin moist and enhance the flavor.
2. Check for Doneness: When the chicken is done, the skin should be golden and crispy, and the juices should run clear when you pierce the thigh. Use a meat thermometer to ensure it has reached the proper internal temperature.

Finally: Rest and Serve

1. Rest the Chicken: Remove the chicken from the oven and let it rest for about 15 minutes. This resting period allows the juices to redistribute within the meat, making it tender and juicy.
2. Serve: Add the remaining cooked freekeh to a serving plate. Carefully place the stuffed chicken on top. Garnish with fresh parsley or toasted nuts if you like.

Serve this dish with a side of Arabic chopped salad, or a tangy cucumber yogurt salad. This Palestinian stuffed chicken is a dream!

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Tips for Perfect Freekeh Stuffed Chicken

• Adjust the Spices: Feel free to add whatever spices you like.
• Try Marinating the Chicken: For added flavor, marinate the chicken for a longer period of time. This will tenderize the meat and add extra flavor depth.

Storing Leftovers

If you have leftovers, store the chicken and freekeh stuffing separately in airtight containers in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated 350°F (175°C) oven until warmed through, or microwave individual portions.

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Freekeh stuffed chicken offers a delicious twist on a classic roasted chicken dinner. The rich flavors and textures of the stuffing elevate the dish, while the roasted chicken remains the star of the show. This recipe combines tradition with health, simplicity with elegance, and is sure to become a favorite at your table. Enjoy this hearty, aromatic meal with your loved ones—it’s sure to impress!

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Some More Delicious Recipes You Might Wanna Try:

Batata Harra (Lebanese Spicy Potatoes)

Prophetic Talbina Recipe

Authentic Palestinian Musakhan

Best Crispy Falafel Recipe

Ouzi Rice with Ground Beef

Middle Eastern Stuffed Onions

Basbousa (Semolina Coconut Cake)

If you’ve tried this recipe, don’t forget to rate it and leave a comment below! I would love to hear about your experience. You can follow me on Facebook, Instagram, Tiktok and YouTube.