Jareesh – creamy wheat with chicken

Ingredients

• 300 g coarse cracked wheat (jareesh), not precooked bulgur
• 600 g boneless chicken thighs
• 2 onions
• 2 tbsp butter
• 1.2 l chicken stock
• 400 g plain yoghurt
• 1 tsp ground cumin
• ½ tsp black pepper
• salt

Method

1. 1Rinse wheat and soak in lukewarm water for 30 minutes. Drain.
2. 2Sauté one chopped onion in 1 tbsp butter. Add wheat, chicken, stock and cumin and simmer gently, covered, for 90–110 minutes. Stir regularly and add more water if needed.
3. 3Remove chicken, shred and return. Stir vigorously to make the tender wheat porridge-like.
4. 4Mix a little hot porridge into the yoghurt, then fold yoghurt into the pot. Heat gently for 5 minutes without boiling vigorously and season.
5. 5Thinly slice the remaining onion and fry slowly in the remaining butter until golden. Serve on top.