1 (14.5 ounce) can whole peeled tomatoes, drained with juice

reserved

2 (5- to 7-ounce) bone-in chicken thighs

1 ¼ teaspoon table salt, divided

2 tablespoons extra-virgin olive oil

1 onion, chopped fine

1 celery rib, minced

1 cup minced fresh cilantro, plus ¼ cup leaves for serving

2 tablespoons tomato paste

3 garlic cloves, minced

1 tablespoon ground coriander

1 tablespoon paprika

2 teaspoons ground cumin

½ teaspoon pepper

¼ teaspoon ground cinnamon

¼ teaspoon cayenne pepper

6 cups water

1 (15-ounce) can chickpeas, undrained

½ cup cracked freekeh, rinsed

1 teaspoon dried mint

Lemon wedges

1. Pulse tomatoes and their juice in food processor until pureed, about 30

   seconds. Pat chicken dry with paper towels and sprinkle with ¼ teaspoon

   salt. Heat oil in Dutch oven over medium-high heat until just smoking.

   Cook chicken skin side down until well browned, about 5 minutes; transfer

   chicken to plate. Pour off all but 2 tablespoons fat from pot.

2. Add onion, celery, and remaining 1 teaspoon salt to fat in pot and cook

   over medium heat until softened, about 5 minutes. Stir in minced cilantro,

   tomato paste, garlic, coriander, paprika, cumin, pepper, cinnamon, and

   cayenne and cook until fragrant, about 1 minute. Stir in pureed tomatoes,

   water, chickpeas and their liquid, and freekeh, scraping up any browned bits.

   Nestle chicken and any accumulated juices into pot and bring to simmer.

   Adjust heat as needed to maintain simmer and cook until freekeh is tender

   and chicken registers 195 degrees and easily shreds with fork, 35 to 45

   minutes.

3. Transfer chicken to clean plate and let cool slightly. Once chicken is cool

enough to handle, using two forks, shred chicken into bite-size pieces and

discard skin and bones. Stir shredded chicken and any accumulated juices

back into pot and season with salt and pepper to taste. Serve with cilantro

leaves, dried mint, and lemon wedges.