Armenian Harissa with Chicken and Wheat
A slow-cooked Armenian wheat porridge with tender chicken, beaten until creamy and finished with clarified butter.
About This Dish
Harissa, also called arisa, is built from pearl wheat and poultry cooked patiently until the grain and meat become one cohesive, spoonable dish.
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Stages
- Preparation20 min
- Cooking240 min
Step-by-Step Instructions
-
1
Rinse the wheat until the water runs mostly clear. Put it in a heavy pot with the chicken and 3 liters of the water or stock.
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2
Bring to a boil, skim the surface, then cover partially and cook over the lowest heat for 3 hours, stirring every 20 minutes and adding the remaining liquid as needed.
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3
Lift out the chicken, remove the bones and skin, and shred the meat very finely. Return the meat to the pot.
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4
Season with salt and beat the mixture firmly with a wooden spoon for 30–40 minutes, until the grains break down and the chicken is fully incorporated.
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5
Spoon into warm bowls, make a shallow well in each portion, and finish with hot clarified butter and black pepper.
