Saudi Jareesh (Cracked Wheat Chicken Porridge with Garlic and Lemon)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 400 g chicken thigh fillets
- 300 g bulgur wheat
- 4 garlic cloves
- 1 onion, finely chopped
- 3 tbsp vegetable oil
- 1000 ml chicken stock
- 2 tbsp lemon juice
Nutrition (per serving)
- Calories
- 493 kcal
- Protein
- 30.6 g
- Carbohydrate
- 47.7 g
- of which sugars
- 3.1 g
- Fat
- 15.9 g
- of which saturates
- 2.2 g
- Fibre
- 14.4 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
Heat 2 tablespoons of the oil in a large pot and fry the onion for 5 minutes.
- 2
Add the chicken thigh fillets, bulgur wheat and chicken stock, and bring to a simmer.
- 3
Cover and cook gently for 30-35 minutes, stirring occasionally, until the chicken is completely tender and the bulgur has absorbed most of the liquid.
- 4
Shred the chicken into the pot and mash everything together into a thick, rough porridge.
- 5
Fry the crushed garlic in the remaining oil for 1 minute until fragrant, then stir into the porridge with the lemon juice.
- 6
Season with salt and serve hot.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.