Savory Chicken Porridge from Oman

Middle East



4 Skinless Chicken Thighs
400g Wheat Berries
3 Cardamom Pods
5 Cloves
20 Peppercorns
1 Cinnamon Stick
60g Butter


Soak 400g of wheat berries in water for at least 4 hrs, preferably overnight.
Place 4 bone-in chicken thighs into a large pot and cover with 2 liters of water.
Bring to a boil and skim the foam that rises to the top.
Season with 3 cardamom pods, 5 whole cloves, 20 peppercorns, 1 cinnamon stick, and 3 tsp of salt.
Allow to boil for 15min before removing the chicken and spices.
Debone, and shred the chicken, and add it back to the broth, along with the soaked wheat berries and 60g of butter.
Reduce to a simmer, and cook covered for 1hr, stirring occasionally.
Serve with a drizzle of clarified butter and a few cracks of black pepper.

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