Aromatic Chicken and Freekeh Pilaf

Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.

Add chopped onion to the pot and cook until softened, about 5 minutes, stirring occasionally. Add minced garlic, ground cumin, ground coriander, and cinnamon, then cook for 1 minute more until fragrant.

Stir in the rinsed freekeh, chicken broth, salt, and black pepper. Bring the mixture to a boil.

Return the browned chicken to the pot. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the freekeh is tender and most of the liquid has been absorbed.

Remove the pot from heat and let it rest, covered, for 5 minutes. Fluff the pilaf with a fork.

Garnish with fresh chopped parsley before serving.