HarissaChicken and Wheat Porridge
Harissa is an Armenian porridge made by slowly cooking wheat with chicken or lamb until the grain and meat become cohesive. This version uses whole chicken and cracked wheat.
Prep
15m
Cook
3h 30m
Serves
6
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Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 1pcsWhole Chicken (cut into large pieces)
- 250gCracked Wheat (rinsed)
- 2.2lWater
- 10gSalt
- 60gUnsalted Butter
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Rinse the cracked wheat until the water runs mostly clear, then set it aside.
- 02
Place the chicken in a heavy pot and pour in the water. Bring it to a gentle boil over medium heat and skim off any foam that rises to the surface.
- 03
Add the salt and reduce the heat to low. Cover and simmer until the chicken reaches 74°C (165°F) and pulls easily from the bone.
- 04
Lift out the chicken and let it cool just enough to handle. Remove the skin and bones, then shred the meat and return it to the pot.
- 05
Stir in the cracked wheat, partially cover the pot, and cook over very low heat, stirring often, until the grains fully soften and the mixture becomes thick and creamy.
- 06
Stir the porridge vigorously with a wooden spoon until the chicken and cracked wheat blend into a smooth, spoonable texture.
- 07
Melt the unsalted butter into the hot porridge just before serving, or spoon it over each bowl.
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