Prep 20 mins
Cook 6 hrs
This recipe is from week 13 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Armenia is my 13th stop. Chicken Herriseh is made from wheat berries, which can usually be found at a whole-foods type store or from a Middle Eastern grocer.
- 3 lbs whole chickens
- 8 cups water
- 2 cups wheat berries, rinsed in cold water and drained
- 2 teaspoons salt (to taste)
- paprika (optional)
- butter (optional)
- Boil the chicken in 8 cups of water for about an hour and 45 minutes. Leave the lid on your pot but tilt it slightly so that not a whole lot of steam can escape.
- Remove the chicken to a plate and let cool. Do not discard the broth.
- Shred the chicken and set aside.
- Strain the broth into a measuring cup to determine how much you have left. Then add water to the broth to bring the amount back up to 8 cups.
- Put the broth in a large pot and add the wheat berries, the shredded chicken, and salt to taste.
- Bring to a boil then reduce heat to low. Simmer covered for four to six hours, or until the wheat berries are soft. Don't be tempted to stir the pot.
- Smash the wheat berries and chicken with a potato masher. The finished mixture should look like oatmeal. If it doesn't, you didn't cook it long enough.
- Serve in bowls with a pat of butter and some cumin and paprika sprinkled on top.