Middle Eastern · Dinner
Meat and Wheat Porridge Stew
Harees, a Middle Eastern porridge stew of shredded chicken simmered with cracked wheat until the grains break down into a thick, creamy mass. Cinnamon, cardamom and ghee round out the flavour, finished with crisped onion and melted butter.
$4
15 minsPrep
95 minsCook
110 minsTotal
MediumLevel
Nutrition per serving
612Calories
48.3gProtein
22.8gFat
54.1gCarbs
4.8gSugar
8.9gFiber
1245mgSodium
232mgChol
8.1gSat Fat
780mgPotassium
95mgCalcium
4.6mgIron
0.9mcgVitamin B12
4.2mgVitamin C
protein-rich
high-fiber
gluten-free-adaptable
herb-salt
all-time-classics
Instructions
1
Prep
Rinse the chicken thigh under cold water and pat dry. Soak the cracked wheat in a bowl of water for 20 minutes until softened.
2
Simmer
Place the chicken thigh, drained wheat, stock, cinnamon stick and cardamom pods in a heavy pot over medium heat. Bring to a gentle simmer for 8 minutes until small bubbles form.
3
Braise
Reduce heat to low, cover and cook 75 minutes, stirring every 15 minutes and scraping the bottom, until chicken falls apart and wheat softens completely.
4
Shred
Lift the chicken thigh onto a plate, discard bone and skin, then shred the meat finely with two forks and return to the pot.
5
Break down
Mash the mixture against the pot side over low heat for 10 minutes until smooth and thick.
6
Crisp
Melt the ghee in a small pan over medium heat and fry the onion 6 minutes, stirring occasionally, until deep golden and crisp.
7
Plate
Spoon the porridge into a bowl, top with crisped onion and drizzle with ghee from the pan.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g bone-in chicken thigh
- 2/3 cup130g cracked wheat, soaked 20 minutes
- 4 cups950ml chicken stock
- 11 onion
- 22 cinnamon stick
- 44 cardamom pods
- 2 tbsp2 tbsp ghee
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp ground cumin
