Moroccan cuisine · Breakfast & Eggs

Lhrisa Beldia

Fine wheat porridge from Fes, simmered for hours with chicken and finished with butter and cinnamon.

Ingredients · for 4 servings

• 150 g whole wheat grains
• 400 g boneless chicken thigh
• 1 onion
• 1 cinnamon stick
• 1/2 tsp turmeric
• 60 g butter
• 1 tsp cinnamon
• 1 tbsp honey
• Salt, pepper

Instructions

1. Soak the wheat grains overnight in cold water, then drain and rinse well the next day.
2. Cut the chicken into large pieces and put it on to cook with the finely diced onion, cinnamon stick, turmeric, salt, pepper, and 1.5 l water.
3. Add the drained wheat grains and simmer everything, covered, over low heat for 80–90 min, stirring occasionally, until the grains break down soft.
4. Remove the cinnamon stick, take out the meat, shred it with two forks, and return it to the pot.
5. Blend the porridge briefly with an immersion blender until creamy but still slightly grainy, thinning with hot water if needed.
6. Ladle into deep bowls, top each with a piece of butter, dust with cinnamon, drizzle with honey, and serve steaming hot.