Saudi Jareesh with Chicken

Ingredients

• 8 oz boneless skinless chicken thighs
• 1 tbsp butter
• 1 small onion, thinly sliced
• 1/2 cup cracked wheat
• 2 cups chicken broth
• 1/4 cup plain yogurt
• 1/4 tsp ground cardamom
• 1/4 tsp ground cinnamon
• 1/4 tsp ground black pepper
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1 tbsp chopped parsley

Steps

1. Brown chicken in olive oil, then add broth, cardamom, cinnamon, pepper, and half the salt; simmer until chicken reaches 165°F (74°C), then shred it.
2. Add cracked wheat to the broth and cook over low heat, stirring often, until very tender and creamy, 25 minutes.
3. Stir in yogurt and shredded chicken and warm through.
4. Cook onion slowly in butter until deeply caramelized.
5. Divide jareesh into two bowls and top with caramelized onion and parsley.

Allergen note: Contains milk and wheat.

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