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Harees (Wheat Porridge with Chicken)

A comforting and traditional Saudi breakfast porridge made with slow-cooked wheat and shredded chicken. A hearty and nutritious start to the day.

200m6 servings
Contains dairyContains wheatNUTS-free
350 cal|25g protein|40g carbs|10g fat|10g fiber

Ingredients

  • 1 cup Whole Wheat Berries
  • about 450 g Chicken Pieces (bone-in)
  • 1 medium Onion
  • 2 tablespoons Ghee (or clarified butter)
  • 1 teaspoon Ground Cumin
  • 1/2 teaspoon Ground Cardamom
  • 1 teaspoon Salt
  • 6 cups Water

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

Instructions

  1. 1Rinse the whole wheat berries thoroughly.
  2. 2In a large pot, combine the wheat berries, chicken pieces, chopped onion, ghee, cumin, cardamom, salt, and water.
  3. 3Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until the wheat berries are very soft and the chicken is falling off the bone.
  4. 4Remove the chicken from the pot and shred the meat. Discard the bones and skin.
  5. 5Using an immersion blender or a potato masher, mash the wheat mixture until it forms a smooth porridge-like consistency.
  6. 6Stir the shredded chicken back into the porridge.
  7. 7Serve hot, garnished with extra ghee (optional).

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