Gluten-Free Harees

Ingredients

• about 450 g Chicken (bone-in)
• 1 cup Steel-cut oats
• 1 medium Onion
• 2 tbsp Ghee
• 4 whole Cardamom pods
• 1 small Cinnamon stick
• 1 tsp Salt
• 8 cups Water

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large heavy-bottomed pot, combine the about 450 g of Chicken (bone-in), 1 cup of Steel-cut oats, 1 medium Onion (chopped), 2 tbsp Ghee, 4 whole Cardamom pods, 1 small Cinnamon stick, 1 tsp Salt, and 8 cups Water.
2. 2Place the pot over high heat and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 2 to 3 hours. Stir occasionally to prevent the oats from sticking to the bottom of the pot. The dish is ready when the oats are very soft and the chicken is easily falling off the bone.
3. 3Carefully remove the about 450 g of Chicken from the pot. Once cool enough to handle, shred the meat from the bones and discard the bones. Set the shredded chicken aside.
4. 4Using an immersion blender, blend the oat mixture in the pot until it is smooth and creamy. This may take a few minutes. Be careful of hot splatters.
5. 5Return the reserved shredded chicken to the pot with the blended oat mixture. Stir everything together until the chicken is well combined with the harees.
6. 6Serve the Gluten-Free Harees hot.

Substitutions

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