Armenian Harissa

Ingredients

• 2 cups whole peeled wheat (or hulled wheat), soaked overnight
• 1 whole chicken (3-4 lb), or 2 lb bone-in chicken thighs
• 8 cups water, plus more as needed
• 1 tbsp salt
• 4 tbsp butter
• 1 tsp paprika (optional)

Before you cook

• Soak the wheat in plenty of cold water overnight, then drain.

Steps

1. Put the chicken in a large, heavy pot and cover with the water.
2. Bring to a boil, then reduce to a simmer and cover.
3. Simmer the chicken for 1 hour until fully cooked.
4. Lift the chicken out of the broth and let it cool slightly.
5. Remove and discard the skin and bones, then shred the meat finely.
6. Add the drained wheat to the broth in the pot.
7. Return the shredded chicken to the pot.
8. Bring back to a gentle simmer.
9. Cook uncovered for 3 to 4 hours, stirring every 10 minutes to stop the wheat sticking to the bottom.
10. Add extra hot water whenever the mixture looks too thick.
11. Mash the wheat and chicken together with the back of a wooden spoon as it cooks, until the mixture turns into a smooth, thick porridge.
12. Season with the salt.
13. Spoon the harissa into bowls.
14. Melt the butter and pour it over each bowl.
15. Dust with paprika if using.