HareesChicken and Wheat Porridge
A slow-cooked wheat porridge with chicken, beaten until thick, silky, and comforting. This Gulf dish is simple in seasoning but deeply satisfying, especially when finished with melted butter and black pepper.
Prep
15m
Cook
2h 30m
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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- 350gHarees Wheat (rinsed)
- 600gChicken Thigh (boneless and skinless)
- 2lWater
- 8gSalt
- 2gBlack Pepper
- 40gUnsalted Butter
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 black pepper in a heavy pot and bring to a boil.
- 02
Lower the heat to a gentle simmer, cover, and cook for about 2 and a half hours, stirring occasionally, until the wheat is very soft and the chicken reaches 74°C (165°F) and falls apart easily.
- 03
Remove any tough bits from the chicken if needed, then beat and stir the mixture vigorously until the grains break down into a smooth, thick porridge.
- 04
Stir in the unsalted butter until melted and glossy.
- 05
Serve hot, with an extra sprinkle of black pepper on top if you like.
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