HareesWheat and Chicken Porridge
A slow-cooked Bahraini comfort dish made by simmering cracked wheat and chicken until both soften into a thick, silky porridge, then finishing the bowl with warm ghee.
Prep
15m
Cook
2h
Serves
4
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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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- 300gHarees Wheat (rinsed)
- 700gChicken Thigh
- 1.6lWater
- 10gSalt
- 1pcsCinnamon Stick (whole)
- 30mlGhee (melted)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Place the harees wheat, chicken thigh, water, salt, and cinnamon stick in a large pot and bring to a gentle boil.
- 02
Reduce the heat to low, cover loosely, and cook until the chicken thigh is falling-apart tender and the harees wheat is very soft, with the chicken reaching 74°C (165°F).
- 03
Lift out any bones if needed and discard the cinnamon stick. Mash and stir the mixture vigorously until the chicken thigh and harees wheat blend into a thick porridge.
- 04
Cook for a few more minutes, stirring often, until the texture is smooth and spoonable. Serve hot with the melted ghee drizzled over the top.
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