Tagen Ferakh bel Ferik

• A 3 1/2-pound chicken
• 1 medium onion, peeled and left whole, and 1 large onion, chopped
• Salt and pepper
• 1 teaspoon ground cardamom
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon allspice
• 4 tablespoons butter or vegetable oil
• 2 cups ferik, washed

1. Put the chicken in a pan with the whole onion and cover with water.
2. Bring to the boil and remove the scum.
3. Add salt, pepper, cardamom, cinnamon, and allspice, and simmer for 1 hour.
4. In another pan, fry the chopped onion in 2 tablespoons of the butter or oil until soft.
5. Add the drained ferik (green wheat) and stir for 12 minutes.
6. Pour in 1 cup of the chicken broth, stir well, and cook for 5 minutes, until the water is absorbed.
7. Then stir in the remaining butter.
8. Lift out the chicken, cut it into pieces, and arrange in a baking dish.
9. A clay one with straight sides, called a tagen, is used in Egypt.
10. Spread the wheat on top.
11. Reduce the chicken broth remaining in the pan and boil it down to about 1 1/2 cups.
12. Pour 1 1/2 cups of broth over the wheat, cover with foil, and cook in a preheated 350F oven for about 30 minutes.
13. For hamam bel ferik, use 4 baby squabs instead of the chicken, and leave them whole.

chicken, onion, salt, ground cardamom, cinnamon, allspice, butter

Taken from www.epicurious.com/recipes/food/views/tagen-ferakh-bel-ferik-373545 (may not work)