Hareesa
Hareesa is a warm, creamy comforting dish that is something like a heartier version of oatmeal. Chicken and wheat are cooked together on low heat for hours until it becomes a smooth oatmeal-like consistency. Our grandmother served hareesa to her family when they came home from midnight mass on Christmas Eve, and she would always offer it to us when we arrived at her house at 2am after making the long drive from Wisconsin to Michigan.
Ingredients:
2 c. pearl wheat (can be found in Middle Eastern specialty stores), rinsed and drained
1 small whole chicken (3-4 lbs.), washed thoroughly
1-2 tetra containers or about 4 cans chicken broth
Ground coriander
Melted butter
Instructions:
Place the chicken in a large stock pot or dutch oven and pour in enough chicken stock so that the chicken is totally submerged. Simmer on medium heat until the chicken is cooked through, skimming off any fat that collects on top. Carefully remove the chicken from the pot (reserving the cooking liquid) and let cool on a cutting board. Pour the chicken stock cooking liquid through a fine sieve into a large roasting pan. Add the pearl wheat to the chicken stock and set aside. When the chicken is cool enough to handle, remove all skin, bones and veins so that only the tender pieces of meat remain. Shred the chicken meat and place it into the roasting pan. Mix thoroughly. Place in a 250 degree oven overnight or for at least 6 hours.
In the morning (or after 6 hours), use an immersion blender or hand mixer and beat the mixture thoroughly until it becomes creamy and smooth — the consistency of oatmeal. Add more chicken broth if needed. Serve in a bowl with melted butter and ground coriander on top.
Alternative cooking method: Use a crock pot instead of the oven to cook the chicken mixture overnight.
