Place the chicken on the stove and boil it for half an hour. After that, transfer it to the oven for a few minutes by placing it in an oven tray over parchment paper.
Place the freekeh on the stove (3 cups) after washing it at least twice. Add two tablespoons of ghee to sauté the freekeh for five minutes. Then, add salt, pepper, ginger, and 6 cups of chicken broth (strained).
After that, reduce the heat for the freekeh, as it will take longer to cook than rice or bulgur.
Once the freekeh is cooked, sauté the peas with a tablespoon of ghee until cooked, then mix all the ingredients together and serve.