Middle_Eastern
Middle Eastern - Stews and Tagines
Harees Tagine / Stew
Chef's Menu Description
A comforting, slow-cooked classic featuring tender cuts braised in a rich, velvety reduction with root vegetables and fresh herbs.
Ingredients
- • 500g chicken, cut into pieces
- • 2 cups whole wheat grains, soaked overnight
- • 1 onion, finely chopped
- • 1 tsp ground cinnamon
- • 1/2 tsp ground cardamom
- • 2 tbsp ghee
- • 1.5L chicken stock
Preparation Steps
1
Phase 1
Melt the ghee in a heavy pot and brown the chicken pieces with the onion over medium heat.
2
Phase 2
Stir in the cinnamon and cardamom and fry for 1 minute until fragrant.
3
Phase 3
Add the drained wheat and the stock, bring to a boil, cover, and simmer over very low heat for 2 hours.
4
Phase 4
Remove the chicken, shred the meat, return it to the pot, and beat the wheat and meat together until smooth and porridge-like.
5
Phase 5
Cook for 10 minutes more, stirring constantly, until thick and creamy.
6
Phase 6
Season with salt, top with extra ghee, and serve hot.