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6 Serves
103 Mins
In a large bowl, combine the chicken pieces with salt, black pepper, and mixed herbs to season thoroughly.
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Vitamin E
3 mg / 15 mgVitamin K
13 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
28 µg / 400 µgCalcium
32 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
84 mg / 420 mgPhosphorus
541 mg / 1,250 mgPotassium
543 mg / 4,700 mgSodium
1287 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
31 µg / 55 µgFiber
7 g / 28 gSugar
1 g / 50 gSaturated Fat
6 g / 20 gCholesterol
83 mg / 300 mgCaffeine
0 mgNet Carbs
46 gAlcohol
0 g
Heat olive oil in a large Dutch oven over medium-high heat and sear the chicken until golden brown on all sides.
Add the cracked wheat and chicken stock to the Dutch oven, bringing the mixture to a gentle boil before reducing heat to low.
Cover the pot and simmer the mixture on low heat, stirring occasionally, until the wheat is tender and the chicken has shredded into the porridge, approximately 75 minutes.
Remove from heat and allow the Harissa to rest for 8 minutes before serving to ensure the consistency is thick and creamy.
9
g47
g2
g
Armenian
Italian