Middle Eastern Recipes > Poultry > Hareesh >
Hareesh
Yemeni pearl barley with chicken
2 LBS whole chicken
4-1/4 C pearl barley
Water
Salt
1/4 C butter, melted
Cinnamon
Clean chicken and cut into pieces; place in a large cooking pot and cover with water. Bring to a boil and cook over medium heat until chicken is fully cooked and softened. Remove chicken from cooking pot but reserve broth; debone chicken and place meat on a platter. Add pearl barley to cooking pot with broth; add enough water to cover barley by about three inches. Bring to a boil; add chicken pieces and mix well. Cook and stir frequently until barley absorbs most of the water; add salt to taste. Cover and cook over low heat, stirring occasionally, for about two to three hours. Add boiling water as needed to keep mixture moist and to keep from sticking to the bottom of the pot. When chicken-barley mixture appears mushy, beat with an electric hand mixer to create the consistency of cooked oatmeal. The mixture should be smooth and elastic. Spread mixture on a large serving plate or into individual serving bowls. Drizzle butter over the top and sprinkle with cinnamon. Serve. Recipe makes about eight servings.
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Food Fare Culinary Collection: Arabic Cookery
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