Ingredients:

• Freekeh.
• 1 tablespoon of ghee.
• A little bit of oil.
• Chopped onion.
• Half a bouillon cube.
• Salt and black pepper.
• Spices.
• Dried coriander.
• 2 cups of water.
  

For marinating the chicken:

• Grated onion.
• Salt and black pepper.
• Boneless chicken thighs.
  
• Onion .
• Carrot.
• Butter.
• Paprika.

Instructions:

1. Soak the freekeh in hot water for 30 minutes. Then, heat ghee and oil in a pot, add chopped onion, and sauté well.

2. Add the bouillon cube, salt, and black pepper. Wash and drain the freekeh, then add it to the pot.

3. Stir well until heated, then add spices and dried coriander. Pour in 2 cups of hot water, mix well, and let it simmer on low heat for 20 minutes.

4. Grate an onion and drain the water completely. Season with salt and black pepper, and set aside.

5. Flatten the boneless chicken thighs using a meat mallet and marinate in the onion water for 1 hour.

6. Prepare a baking dish with carrots and onions. In a bowl, mix paprika and butter, then stuff the chicken thighs and secure them. Place them in the baking dish with the carrots and onions.

7. Sprinkle paprika and butter on top of the chicken and bake in the oven at 180°C (350°F) for 30 minutes.

8. Remove from the oven, add more paprika and butter on top, and return to the oven for an additional 15 minutes under the broiler.