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Armenian harissa wheat and chicken porridge with butter and pepper.

Armenian Harissa

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A slow-cooked wheat and chicken porridge with a smooth, comforting texture and a simple butter finish.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Armenian
Calories: 510
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Harissa
  • 1 1/4 lb bone-in chicken thighs skin removed
  • 1 cup pearled wheat rinsed
  • 6 cups water plus more as needed
  • 2 tsp fine salt or to taste
  • 2 tbsp butter to finish
  • 1/4 tsp black pepper to finish

Equipment

  • Heavy stockpot
  • Wooden spoon
  • Fine-mesh sieve
  • Ladle

Method
 

Simmer:
  1. Combine the chicken, rinsed wheat, water, and salt in a heavy stockpot. Bring to a gentle simmer and skim any foam.
  2. Cover partially and simmer over low heat for 90 minutes, stirring occasionally, until the chicken and wheat are very tender.
Stir Until Smooth:
  1. Remove the chicken and pull the meat from the bones, discarding the bones. Return the meat to the pot.
  2. Continue cooking uncovered, stirring often, until the wheat breaks down and the porridge is thick and cohesive, about 25 to 30 minutes. Add hot water if it becomes dry before the wheat is tender.
Finish and Serve:
  1. Taste and adjust the salt. Spoon into warm bowls, top each with butter and black pepper, and serve hot.

Nutrition

Calories: 510kcalCarbohydrates: 47gProtein: 35gFat: 21gSaturated Fat: 8gCholesterol: 145mgSodium: 980mgFiber: 5gSugar: 1g

Notes

  • Harissa needs patient stirring near the end to develop its smooth texture.
  • The dish is traditionally thick, but it should remain soft and spoonable.