Harees bi Dajaj (Chicken and Wheat Porridge with Ghee and Cinnamon)
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Ingredients
- 400 g chicken thigh fillets
- 300 g bulgur wheat
- 3 tbsp ghee
- 1 tsp ground cinnamon
- 1 onion, finely chopped
- 1000 ml chicken stock
Nutrition (per serving)
- Calories
- 492 kcal
- Protein
- 30.4 g
- Carbohydrate
- 46.9 g
- of which sugars
- 2.9 g
- Fat
- 16.3 g
- of which saturates
- 7.9 g
- Fibre
- 14.6 g
- Salt
- 2.12 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the chicken thigh fillets, bulgur wheat, onion and chicken stock in a large pot and bring to a simmer.
- 2
Cover and cook gently for 35-40 minutes, stirring occasionally, until the chicken is completely tender and falling apart and the bulgur has absorbed most of the liquid.
- 3
Shred the chicken into the pot with two forks, mashing everything together into a thick, smooth porridge; add a splash more stock if it is too thick.
- 4
Season with salt and beat in half the ghee until glossy.
- 5
Spoon into bowls, drizzle with the remaining ghee and dust with the cinnamon to serve.
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