A creamy porridge made with pearled farro and chicken (or lamb), slowly simmered until silky, then served with Aleppo pepper brown butter.
Ingredients
- 960 ml chicken broth
- 454 g boneless, skinless chicken thighs
- 276 g pearled farro
- 1 tsp kosher salt (preferably Diamond Crystal)
- 85 g butter
- 60 ml olive oil
- 16 g Aleppo pepper
- 1 piece lavash bread (for serving)
Method
- In a large Dutch oven or pressure cooker, combine the broth, water (amount according to the chosen method), chicken (or lamb), farro, and salt.
- If using a regular Dutch oven: bring to a boil, cover, and reduce the heat to maintain a gentle simmer. Cook for 1h30 to 2 hours, stirring from time to time, especially toward the end, until the mixture is creamy and thick and the grains crush easily.
- If using a pressure cooker: seal it, bring it to pressure over medium-high heat (or set the pressure mode), and cook for 40 minutes at high pressure. Let the pressure release naturally for about 15 minutes before opening.
- Once cooking is complete, vigorously mash the mixture with a potato masher until most of the chicken pieces have broken down into fine fibers and the harissa is very thick and starchy (about 2 minutes). An immersion blender can speed up this step (30 seconds) before finishing with the potato masher.
- Taste and adjust the salt if necessary.
- Prepare the Aleppo pepper brown butter as indicated in the sub-recipe.
- Serve the harissa in bowls, generously spoon over the Aleppo pepper brown butter, and serve with lavash bread if desired.
Nutrition
Per serving
- Energy
- 556.6 kcal
- Protein
- 22.14 g
- Carbohydrate
- 43.66 g
- Fat
- 33.69 g
- Fibre
- 4.33 g
- Calcium
- 7.73 mg
- Iron
- 0.22 mg
- Magnesium
- 4.91 mg