Harisa (Chicken and Wheat Porridge) is a traditional Armenian recipe for a classic porridge made by cooking together a chicken and hulled emer wheat until the wheat is cooked and the chicken is falling to pieces then stirring until a porridge forms. The full recipe is presented here and I hope you enjoy this classic Armenian version of: Chicken and Wheat Porridge (Harisa).
Combine the chicken and the wheat together in a large saucepan (it must be large enough for the chicken to sit comfortably inside). Fill it almost completely to the top.
Bring to a simmer and cook for at least 3 hours, or until the chicken is so tender that the meat is falling from the bones and the wheat is fully cooked and tender.
Use a large spoon to mix together the wheat and the chicken until the chicken meat falls apart and the whole becomes a sticky mess.
During this mixing process remove any and all the chicken bones as they appear.
When all the bones have been cleared, add salt to taste and continue cooking for about 15 minutes, until the mixture is thick and porridge-like.
Turn into a warmed serving dish, add a generous pat of butter on top and serve.
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