Almost a year ago I made Qatari meat harees on this blog.
The time has come to make chicken harees.I learned from my mistake of last time and scaled down the recipe to two cups of harees (wheat grain) and 450 grams of chicken.
Also, due to the harees being soaked overnight, and the fact that chicken cooks much faster than meat, the harees was cooked through in under two hours. A quick blitz in the food processor and it was done.
I took the advice of J and, against my prejudice, flavored the surface with cinnamon and sugar.
It was surprisingly enjoyable. One for the books indeed.
Of course, you may opt out of the cinn-sugar mix and simply consume it as is like a hearty chicken soup for the soul.
450g skinless boneless chicken breast
2 cups whole wheat
2 tsp salt
3 tsp cinnamon powder
4 tsp powdered sugar
Soak the harees grains in excess room temperature water overnight.
Next day, bring the chicken breasts to a boil, skimming until all the froth is gone.
Add the peeled and sliced onions, and boil 15 to 20 minutes longer until the chicken is cooked through and the onion is tender.
Remove the chicken breasts from the broth, leaving it to cool before shredding.
The remaining broth should be about 2 cups.
Return the shredded chicken to the broth and the onion, add the drained harees grains and the salt.
Add eight cups water and bring to a boil.
Reduce heat to medium and simmer for an hour and a half, stirring every so often otherwise the bottom will stick and burn.
When the mixture has reached a thick porridge-like consistency, turn off the heat and allow to cool before smoothly processing it in the food processor.
Return the harees to the pot and re-heat.
Meanwhile, combine the cinnamon and sugar.
Pour the finished harees in its serving bowl, and top with the cinnamon-sugar mix just before serving.