Chicken Haleem

This preparation is called haleem in pakistan, india, and
bangladesh. In other countries such as Iran, Turkey, or the Gulf, it is called Harisa. Though the term varies from country to country it always consists of three main ingredients: wheat, lentils and meat. This preparation is always popular as a starter during many
different occassions such as Ramadan, weddings, and dinner parties. It is slow cooked for several hours until it reaches a paste like consistency and is like a thick soup. I like to use equal parts of cracked wheat, barley, and oats. I also like to use bone in chicken because the bones provide extra flavor. When I make this dish I like to make more so I can freeze it. When thawed and heated it still tastes delicious.



4 bone-in chicken thighs
3/4 cup cracked wheat
3/4 cup barley
3/4 cup oats
1/4 cup chana dal
1 medium onion chopped lengthwise
1 green chili chopped
1 1/2 tablespoon ginger and garlic paste
1 tablespoon cumin
1 1/2 tablespoon coriander
1 tsp tumeric
1 1/2 tsp red chili powder
1 1/2 tsp garam masala powder
1/2 cup cilantro
1/4 cup mint
2 tsps ghee or clarified butter
1 tablespoon oil
salt to taste
fresh lemon juice

Soak cracked wheat, barley, and chana dal seperately in water for 3 hours. In a heavy bottom saucepan add oil and one teaspoon ghee. Add chopped onion to this. Saute for 5 minutes on medium high heat until onion becomes golden brown. Add ginger and garlic paste, and tumeric. Stir until smell of ginger and garlic is gone. Add a little water to deglaze. Add the rest of the spices and green chilis, and 1/4 cup cilantro and mint. Add chicken and fry on medium high heat for abour 7-8 minutes. Add about 4 cups water and cook until chicken is tender and breaking off the bone. Take off heat and allow to cool. Shred chicken and discard the bones. Put the chicken back in the pot. Add soaked wheat and lentil. Stir in oats. Put pan back on heat and let it cook on medium to medium low for one to two hours, stirring perdiodically. After wheat, and lentils become soft, use a hand blender to blend to a paste like consistency. Spritz with fresh lemon juice. Take off heat and garnish with remaining cilantro.