Chicken harissa

Slow cooking turns pearled wheat and chicken into a cohesive, spoonable dish. Stir more often as the grain thickens.

This recipe has not been kitchen-tested.

Prep: 15 min · Cook: 150 min · Serves: 4

Ingredients

• 200 g — dry pearled wheat
• 600 g — boneless chicken thighs
• 1800 ml — water
• 6 g — salt
• 35 g — butter

Method

1. Weigh all ingredients, wash produce and prepare clean equipment before starting. Keep raw meat and eggs separate from ready-to-eat food.
2. Rinse pearled wheat. Put in a heavy pot with chicken, water and salt. Bring to a boil, cover and simmer gently 2–2.5 hours, stirring and adding hot water if needed, until wheat breaks down and chicken reaches at least 74°C.
3. Shred the fully cooked chicken into the wheat and beat with a wooden spoon until cohesive. Stir in butter and serve hot; add hot water to loosen, not raw flour.
4. Serve promptly. Refrigerate leftovers in shallow covered containers at 4°C or below within 2 hours (1 hour above 32°C); use within 3 days. Reheat cooked leftovers to 74°C.

Allergen notes

• Wheat and gluten
• Milk
• Check all prepared-product labels and shared-equipment cross-contact; this is not an exhaustive allergen guarantee.

Cook’s notes

• Times are estimates; pan size, oven and ingredient temperature change the result. These editorial drafts have not been kitchen-tested.