Armenian · Chicken

Armenian Harissa

Name: Armenian Harissa
Cuisine: Armenian
Ingredients: 1.2 kg Bone-in chicken thighs; 350 g Korkot, hulled cracked wheat; 3 litres Water; 10 g Salt; 70 g Butter; 2 g Ground cumin; 2 g Ground black pepper

Servings

Ingredients

Bone-in chicken thighs1 ¼ kg
Korkot, hulled cracked wheat350 g
Water3 litres
Salt10 g
Butter70 g
Ground cumin2 g
Ground black pepper2 g

Original recipe serves about 4.

Method

1
Rinse the korkot and soak in 1 litre water overnight in the refrigerator. Drain. Place the chicken in a large pot with the remaining 2 litres water and bring to a gentle boil, skimming the surface.
2
Add the drained wheat and salt. Cover loosely and simmer very gently for 2–2½ hours, stirring occasionally, until the wheat is soft and the chicken is falling from the bones and has reached 74°C.
3
Lift out the chicken. Remove and discard the skin and bones, shred the meat finely and return it to the pot. Beat and stir the mixture over low heat for 20–30 minutes until thick, creamy and cohesive.
4
Melt the butter in a small pan until lightly golden. Divide the harissa among four deep bowls and finish with the butter, cumin and black pepper.

Recipe source: TheMealDB