Armenia: Harissa

When I was initially doing my research for this dish I was very apprehensive because chicken porridge doesn't sound very appealing. I was pleasantly surprised by how simple and yummy this dish came out. Using only 4 ingredients and a lot of patients this is one of the most basic things I've ever made. Set aside a good chunk of time to make this, mine took about 4 hours to complete and larger portions would take longer.

-1 cup of dehusked whole wheat

-250g of chicken (about 4 thighs)

-1tbsp cumin

-water

-butter and paprika

1:Soak the wheat before cooking, preferable over night.

2: Cover the chicken with water and boil until cooked . You will drain the chicken reserving 1 litre of stock for later. Pull the chicken apart into even pieces.

3: Add the chicken to the wheat and cover with the reserved stock, add the cumin to this mixture. You will put holes with the end of a wooden spoon into the mixture, allowing the steam the escape. Cover this with a tea towel and a lid, this will grab the condensation so it doesn't fall back in. Let sit for 2.5 hours, not stirring at all. Once the liquid is almost completely absorbed remove the lid and stir vigorously until it is the consistency of porridge.

4: Cover with a pat of butter and a sprinkle of paprika.

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