# Potato boats and chicken freekeh

This recipe features potato boats filled with a flavorful chicken and mushroom mixture, served alongside a savory chicken freekeh topped with toasted almonds.

- Cuisine: Middle Eastern
- Category: Sauce & Condiment
- Language: en

## Ingredients

- 12 whole potatoes
- g chicken breast
- g butter
- tbsp chicken seasoning
- tbsp curry powder
- tbsp paprika
- sliced mushrooms
- cup diced tomatoes
- cup corn
- scoops cream cheese
- g shredded mozzarella cheese
- cup tomato sauce
- 3 whole whole chicken
- units cinnamon sticks
- units bay leaves
- units dried lime
- units nutmeg
- units cardamom pods
- units rose petals
- units star anise
- cups freekeh
- 2 medium onions
- cups chicken broth
- cups red sauce
- diced carrots
- diced tomatoes
- diced peppers
- diced onions
- diced radishes
- chopped parsley
- cups olive oil
- cups pomegranate molasses
- tbsp sumac
- tsp salt
- tbsp dried mint
- whole small potatoes
- tsp chilli powder
- cups blanched almonds

## Instructions

1. Wash and peel the potatoes.
2. Cut the potatoes in half lengthwise.
3. Scoop out the flesh from each potato half to create a boat shape.
4. Deep fry the potato boats until golden brown.
5. Drain the excess oil from the fried potato boats and arrange them on a tray.
6. Dice the chicken breast into small cubes.
7. Cook the chicken breast in a pan with butter.
8. Add chicken seasoning, curry powder, and paprika to the chicken.
9. Cook until the chicken is well coated with spices and browned.
10. Add sliced mushrooms to the pan and cook until softened.
11. Stir in diced tomatoes and corn.
12. Add cream cheese and mix until well combined.
13. Fill each potato boat with the chicken and mushroom mixture.
14. Top each filled potato boat with shredded mozzarella cheese.
15. Pour tomato sauce over the cheese on each potato boat.
16. Wash the whole chickens.
17. Place the chickens in a large cooking pot and fill with water.
18. Add cinnamon sticks, bay leaves, dried lime, nutmeg, cardamom pods, rose petals, and star anise to the pot for boiling.
19. Soak the freekeh in water for washing.
20. Drain the freekeh.
21. Dice the onions.
22. Sauté the diced onions in a large pot.
23. Add the drained freekeh to the sautéed onions.
24. Pour chicken broth into the freekeh and onion mixture.
25. Add red sauce to the freekeh and broth, then simmer until cooked.
26. Place the boiled chickens on a baking sheet and brush them with a red sauce.
27. Bake the chickens until golden brown.
28. Combine diced carrots, tomatoes, peppers, onions, radishes, and chopped parsley in a large mixing bowl.
29. Pour olive oil and pomegranate molasses over the vegetable mix.
30. Season the salad with sumac, salt, and dried mint.
31. Deep fry the small potatoes until crispy.
32. Season the fried potatoes with chilli powder.
33. Arrange the cooked freekeh on a large serving platter.
34. Place the baked chickens on top of the freekeh.
35. Garnish with toasted blanched almonds.
36. Serve the potato boats, chicken freekeh, salad, and fried potatoes for a meal.

## Equipment

- large plastic container
- kitchen knife
- cutting board
- small spoon/melon baller
- frying pan
- serving platter
- large pan
- strainer
- large cooking pot
- baking sheet
- basting brush
- large mixing bowl
- deep fryer

## Source

- Original video: https://www.instagram.com/reel/DSDEbSfCJC_/?igsh=azRncGQ4a3ZkZGho
- Recipe page: https://www.cliprecipe.com/recipe/75af40e5-fee6-4363-b627-aee0a7a18f81
- Extracted: 2026-02-21

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt