Add the chicken, bay leaves, cinnamon stick,  1 peeled onion, and a tsp of salt to a large pot of water and bring to a boil removing the scum as it forms using a slotted spoon. Once boiling, cover and place the pot on low allowing it to simmer as you prepare the freekeh.

In a large stickless pot brown the diced onions in olive oil. 

Wash the freekeh and add it to the browned onions. Continuously stir so that the freekeh doesn't stick. Do this for about 10 minutes. *When we were with Zeinab we kept asking her when should we add the broth and she told us we must wait and continue to cook the freekeh without adding the broth. We were worried about it burning but she insisted that it wouldnt. 

After 10 minutes, stir in a teaspoon of salt and 1.5 teapsoons of seven spices.  Taste teh freekeh and add more salt/seven spicies to taste.

 Strain the chicken broth and be sure to place aside the chicken. Pour the broth into the pot with the freekeh so that the level of liquid is about .5 inches above the freekeh level. Bring this to a boil and then cover and simmer until the liquid is absorbed about 30 minutes.

As the freekeh cooks, toast the almonds in some olive oil until they are golden brown. 

Once the freekeh has absorbed the broth and is al dente, serve the freekeh on a plate and dress it with the chicken and almonds.