Made using roasted immature wheat, Middle Eastern freekeh is a smoky-tasting whole grain that is high in protein and fiber. A creamy tahini dressing rounds out the dish.
1. Place 1 cup freekeh, 2 cups water and couple pinches salt in a medium saucepan. Bring to a boil, reduce heat to medium-low and simmer covered for 20 minutes, or until water has absorbed and freekeh is tender. Set aside covered for 5 minutes and then fluff with a fork.
2. Heat a wok or large skillet over medium-high heat. Add 1 Tbsp canola oil and swirl to coat pan. Place 1 pound cubed chicken in pan and cook until no longer pink, about 5 minutes. Remove chicken from pan.
3. Place 1 large cubed eggplant in pan, sprinkle with salt and heat until softened and darkened, about 3 minutes, stirring often. Stir in 1 bunch chopped Swiss chard and heat until wilted. Stir in 2 Tbsp balsamic vinegar.
4. In a bowl, whisk together 3 Tbsp tahini, 2 Tbsp olive oil, juice of 1/2 lemon, 1 tsp smoked paprika and a couple pinches salt. Whisk in warm water, 1 Tbsp at a time, until you have a pourable smooth consistency.
5. Divide freekeh among serving plates and top with chicken mixture. Drizzle on tahini sauce. Garnish with parsley. Makes 4 servings for an easy weeknight dinner!