Harees (Gluten-Free with Oat Groats)

Ingredients

• 1 cup Oat Groats
• about 450 g Chicken (bone-in pieces)
• 6 cups Water
• 2 tablespoons Ghee (clarified butter)
• 1 teaspoon Salt
• 1/4 teaspoon Cardamom Powder

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

Instructions

1. 1Measure the 1 cup of oat groats and rinse them thoroughly under cold running water until the water runs clear.
2. 2In a large, heavy-bottomed pot or Dutch oven, combine the rinsed 1 cup of oat groats, the about 450 g of chicken (bone-in pieces), 6 cups of water, 2 tablespoons of ghee, 1 teaspoon of salt, and 1/4 teaspoon of cardamom powder.
3. 3Place the pot over high heat and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot tightly with a lid, and let it simmer gently for 3 to 3.5 hours. The mixture is ready when the chicken is extremely tender and the oat groats have softened and broken down into a thick, porridge-like consistency. You should hear very few bubbles when it's simmering.
4. 4Carefully remove the cooked chicken pieces from the pot and place them on a clean plate or cutting board. Allow the chicken to cool slightly until it is safe to handle. Once cooled, shred the chicken meat from the bones, discarding the bones and skin.
5. 5Return the shredded about 450 g of chicken meat to the pot with the oat groat mixture. Stir everything together thoroughly to combine.
6. 6For a smoother consistency, you may use an immersion blender to blend the harees directly in the pot until it reaches your desired smoothness. This step is optional.
7. 7Serve the harees hot. It is delicious on its own.

Substitutions

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