Al Areesh
Arctic Gold
A tantalising recipe that brings you the creamy texture of cheese, the earthy taste of mushrooms, and the goodness of Freekeh topped with the delightful flavour of Al Areesh chicken – Developed by Chef Dina and Salwa Azzam in collaboration with Al Areesh!
| Chicken Breasts (cut into medium-sized cubes) | 4 |
| Cooking Oil | |
| Freekeh | 2 cups |
| Garlic Cloves (Minced) | 6 |
| Mushrooms (Sliced) | 1 pack |
| Bouillon Cubes | 2 |
| Flour | 2 tablespoons |
| Water | 3 cups |
| Cooking Cream | 2 cups |
| Parmesan Cheese |
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Step 1
Add cooking oil to a hot pot, toss in the chicken cubes, salt & pepper. Cook until it is golden on all sides and set aside.
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Step 2
In the same pot, add some more cooking oil and the Freekeh, stir well until it is combined with the oil, and look toasted.
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Step 3
Add one bouillon cube along with the garlic and stir well.
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Step 4
Add the sliced mushrooms.
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Step 5
Cover the pot, lower the flame, and cook for 15-20 minutes.
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Step 6
Add the flour, stir well, and add the cream.
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Step 7
Add the chicken pieces and cook on simmer for 5 minutes.
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Step 8
Add ½ cup of parmesan.
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Step 9
Adjust salt and pepper to taste.
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Step 10
Place on a serving platter and garnish with parsley and parmesan.
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