Middle Eastern Chicken Porridge - Omani Harees Recipe - وصفة الهريس العماني

Add 4 bone-in skinless chicken thighs to a large pot.

Cover with 2 liters of water and bring to a boil.

Skim off any scum that rises to the surface.

Season the broth with 3 black cardamom pods, 5 whole cloves, 20 black peppercorns, a cinnamon stick, and a few pinches of salt.

Cover and boil for 15 minutes.

Strain out the spices and remove the chicken, deboning and shredding it finely.

Soak 400 grams of wheat berries for at least 4 hours or overnight.

Add the soaked wheat berries and 60 grams of butter to the pot along with the shredded chicken.

Stir until the butter is melted, then reduce to a simmer.

Simmer for about an hour until the mixture thickens into a porridge.

Plate the porridge and drizzle with clarified butter.

Equipment Needed

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