Chicken Harees (wheat & chicken porridge)
Recipe No.: E-53
Emirati150 minServes 8
Harees is a daily Ramadan dish in the UAE, eaten at iftar and suhoor because it is gentle on the stomach, and also served at Eid, weddings and other occasions. It is shared among neighbours and made in big pots for that purpose.
Ingredients for Chicken Harees
- 2 cupsharees (cracked husked wheat), soaked for 8 hours or overnight
- 1chicken (about 1 kg)
- 2cinnamon sticks
- 1 tspground black pepper
- 2 to 3 tspsalt
- Melted ghee (samn) to serve; cinnamon and sugar can be sprinkled on top
Method
- Boil the chicken in water to cover for 40 minutes, lift out and cool, then remove skin and bones, shred the meat and keep the stock.
- Drain the soaked wheat and add to a large pot with the shredded meat, cinnamon sticks, salt, pepper and the reserved stock, with liquid about 5 cm above the wheat.
- Bring to a boil, lower the heat and cook 1½ to 2 hours, stirring every 10 minutes so it does not stick, adding hot water as needed.
- When the wheat is soft and like a loose porridge, remove the cinnamon and beat the harees with a wooden masher or hand blender until thick and mostly smooth.
- Serve hot on a flat plate with a well in the middle for the melted ghee.
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