2 cups boiling vegetable or chicken stock, or water
Handful of pine nuts, toasted in oil until golden
Handful of chopped parsley
For the chicken
3 tablespoons olive oil
½ tablespoon baharat spice mix
1 plump chicken or 2 spring chickens
Heat the olive oil in a saucepan over medium heat. Add the onion, carrot, celery, and garlic and fry until softened, about 5 minutes. Add the freekeh, stir, and fry 2-3 minutes. Season with salt, pepper, baharat and 1 cup of boiling stock or water. Stir once, reduce to a low heat, cover and cook until the liquid is completely absorbed, about 5-10 minutes. Add the pine nuts and parsley, mix, taste and adjust seasoning to your taste.
Fill and prepare the chicken: Preheat the oven to the highest temperature (425-475°F / 220-250°C). Mix the olive oil with the baharat and rub the chicken well. Season the inside of the chicken with salt and use a sharp knife to puncture a few holes in the sides of the chicken. Fill the chicken with the freekeh stuffing until it is completely full (reserve the remaining freekeh for later). Tie the legs with butcher string and place in a clay pot or a roasting pan.
Roast the chicken in the oven until lightly golden, about 15 minutes. Remove from the oven and reduce the temperature to 325°F / 170°C. Spread the remaining freekeh around the chicken and pour in 1 cup of boiling stock or water. Cover well and return to the oven for 1½ hours. Serve hot.