Chicken Harissa

براءة النجارChef

Ingredients

• 1 kilogram of lamb bones, or a whole chicken
  1 kilogram
• 2 cinnamon sticks, or mixed spices
  2 pieces
• Salt
  0
• Spice
  0
• White Pepper
  0
• 1 1/2 cups of wheat
  1.5 cup
• 2 large onions, chopped
  2 pieces
• 455 grams of small onions
  455 grams

Steps

1. 1

   Fry the bones in a pot until they turn brown, then submerge them in water (about 6 cups), and bring the mixture to a simmer, skimming off the foam until the broth is fragrant. Cool and strain the broth and place it in the refrigerator to remove any fat that rises to the surface.

   Required Tools:

   Pot

   30 min
2. 2

   Place the broth in a pressure cooker either with the whole chicken or with a few pieces of chicken (removing the fat and skin) and add water if necessary, to obtain 2 liters of broth.

   Required Tools:

   🍳

   Pressure cooker

   30 min
3. 3

   Add the wheat, onions, cinnamon sticks, and spice, and cook on high heat first until the wheat is tender, then reduce the heat and let the mixture simmer for several hours at least or overnight. Adjust the spices to taste.

   120 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Saltper 100g

Ash100 g

Spiceper 100g

Energy100 kcal

Protein2 g

Total Fat5 g

Carbohydrate10 g

Dietary Fiber3 g

Total Sugars1 g

White Pepperper 100g

Energy300 kcal

Protein10 g

Total Fat5 g

Carbohydrate60 g

Dietary Fiber20 g

Total Sugars5 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags