Fricke Chicken

Submitted by enr on 02 May 2011
1 (1.2 kg) chilled chicken
100 ml olive oil
50 g butter
500 g Fricke
1 onion - large
850 ml soup
1 tsp pepper
1 tsp coriander
1 tsp seven spices - mix Arabic spices
1 tsp allspice
200 g nuts mix
Fricke Chicken
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The chicken is cut into four and smeared with butter and sprinkle with salt, pepper and allspice. Put it in a baking dish, pour a little broth and put in the oven to seal. Onion cut into crescents and fry in oil in a pan until golden, carefully pour the required amount of soup by adding the washed Fricke, salt, coriander and seven spices. Once the broth boil leave five minutes at a high heat, then the stove is reduced to a lesser degree for another 15 minutes. Off and leave Frick slow to take off their heat and remaining water as the lid is covered with a cloth. Chicken out of the oven and served with side Fricke, sprinkled with meat sauce. Optional garnish with fried nuts (almonds, pistachios).
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02 May 2011


Mmmm, very very tasty! My husband tells farik. Recipes with farik are so many and all very nice. Who loves bulgur, he likes and farik, although farikat is more intense flavor and a slight smoky flavor. What grain recipe - whole or broken? Where is the recipe?

Allow yourself to get a picture of farika (freekeh).