Cracked emmer pilaf with chicken and potatoes


1 large onion, thinly sliced
6 fingerling potatoes, peeled
2 cups cracked emmer (you can substitute with einkorn)
4 cups water
2-3 tablespoons ghee or butter, melted (can use avocado oil instead)
1 generous teaspoon sea salt

6-12 chicken drumsticks, skin-on, bone-in


In the oven

βœ”οΈAdd the onions, potatoes and emmer into a baking pan or a cast-iron pot, add the water, butter, salt and stir. Arrange the drumsticks on top. Cover with foil and bake at 400՞F for 2 hours. Half way through cooking give it a gentle stir.

βœ”οΈOn the stovetop (the authentic way of making)

βœ”οΈCover the drumsticks with 5-6 cups water, bring to a boil, remove the scum, lower the heat, partially cover and cook for 35-40 minutes. Take the drumsticks out and strain the broth. Add the emmer and potatoes to a pot with 4 cups of strained chicken broth. Add salt and stir. Bring to a boil, cover, lower the heat and cook for 40-50 minutes until the emmer is soft and tender.

βœ”οΈSautΓ© the onions in ghee or butter until golden brown.

βœ”οΈWhen the emmer is almost ready, pour the sauteed onions over. Give a gentle stir. Immerse the drumsticks into the pilaf (you can remove the skins). Cover and continue cooking until the emmer is ready.

βœ”οΈServe with pickled veggies.

Enjoy !!!

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