Assyrian Harissa Wheat Chicken Bowl

Ingredients

• 12 oz chicken thighs, cubed
• 3/4 cup pearl barley
• 2 cups low-sodium chicken stock
• 1 tbsp olive oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp ground cumin
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Rinse the barley and put it in a heavy saucepan with the stock and 1/2 teaspoon salt. Bring to a boil, then reduce to the lowest heat, cover, and simmer for 30 minutes.
2. Meanwhile pat the chicken dry and season it with salt, pepper, and the cumin. Heat the oil or butter in a skillet over medium-high heat.
3. Brown the chicken in a single layer for 3 to 4 minutes per side, without crowding the pan, until it has a good crust. Add the onion and garlic in the last 2 minutes and cook until softened.
4. Stir the chicken and onions into the barley pot, cover, and continue to simmer over low heat for 20 minutes, until the barley is soft and porridge-like and the chicken pulls apart easily with a fork.
5. Take the pot off the heat and mash the mixture against the side of the pan with a wooden spoon, shredding the chicken into the grain, until it comes together as a thick, slightly stringy porridge. This beating is what defines harissa.
6. Loosen with a splash of hot stock or water if it is stiffer than soft porridge, and check that the chicken is cooked through to 165F (74C) before serving.
7. Season generously with salt and black pepper, spoon into bowls, and finish with the fresh herbs and lemon wedges.

Allergen note: Contains gluten and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.