Main
Chicken jareesh
- Preparation time
- 1 h 30
- Servings
- 4 servings
Ingredients
4 servings
- Bulgur wheat — to buy300 g coarsely cracked
- Chicken — to buy4 chicken thighs
- Onion — to buy1, sliced
- Butter — to buy40 g
- Stock — to buy1 L
- Cumin — to buy1 tsp
- Salt — to buy1 tsp
Preparation
Rinse the cracked wheat (jareesh) in clean water until it runs clear.
Brown the chicken and sliced onion in butter for 5 minutes.
Add the cracked wheat, pour in plenty of broth, bring to a boil, then simmer covered for 45 minutes, stirring occasionally.
When the chicken is tender and the grain has burst into a creamy, porridge-like texture, remove the bones and shred the meat into the mixture.
Season with salt, cumin and pepper, and serve piping hot with a drizzle of melted butter.