Middle_Eastern
Middle Eastern - Stews and Tagines
Jareesh 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 thighs, boned and cubed
- • 2 cups coarse crushed wheat (jareesh), rinsed
- • 1 onion, finely chopped
- • 2 dried limes (loomi)
- • 1 tsp ground cumin
- • 1/2 tsp black pepper
- • 1L chicken stock
- • 2 tbsp olive oil
- • 1/2 cup plain yogurt
Preparation Steps
1
Phase 1
Heat the olive oil in a heavy pot and brown the chicken over medium-high heat.
2
Phase 2
Add the onion, cumin, and pepper and fry for 5 minutes until softened.
3
Phase 3
Add the crushed wheat, dried limes, and stock and bring to a boil.
4
Phase 4
Cover and cook on very low heat for 90 minutes, stirring occasionally, until the wheat breaks down into a thick porridge.
5
Phase 5
Beat in the yogurt, season with salt, and serve hot.