Here is a hearty chicken stew that is loaded with aromatic Middle-East-style spices, ginger, garlic, and fresh lemon. The lentils and wheat grain create a full-bodied broth with spicy chunks of chicken. Top your chicken Haleem with crispy fried onions, cumin, and a sprinkle of ginger. For a delicious vegetarian version, just omit the chicken. Smart Recipes, Middle Eastern Recipes, Chicken,Grains Recipes, Recipes Chicken,Grains Middle Eastern Chicken Haleem Chicken Haleem Recipe | RecipeSavants.com PT1H20M Serves 6 Ingredients: 1 Pound Boneless & Skinless Chicken Thighs 4 Lemons 0.5 Pound Whole Grain Buckwheat Groats 0.33 Cup Yellow Split Lentils 4 Medium Onions 1 Tablespoon Garlic Paste 1 Tablespoon Ginger Paste 2 Teaspoons Garam Masala Powder 2 Tablespoons Cayenne Chili Powder 1.5 Tablespoons Ground Coriander 1 Teaspoon Ground Turmeric 1 Teaspoon Salt & Freshly Ground Black Pepper 0.25 Teaspoon Baking Soda 5 Tablespoons Canola Oil 0.66 Cup Fresh Mint 0.66 Cup Fresh Cilantro Leaves 8 Serrano Green Chiles 1 Teaspoon Cumin Seeds 1 Medium Ginger In a large saute pan, heat 2 tablespoons of oil over medium heat saute the garlic & ginger pastes, 1 teaspoon of garam masala, coriander, red chili, turmeric and salt for 1-2 minutes, add diced chicken thighs and stir to coat well. Saute the chicken until completly browned, about 8 minutes. In another large pan of water, cook the wheat grains with salt until tender and mushy, about 15 to 20 minutes. Add a pinch of soda and cook for another 10 minutes. Combine the browned chicken with wheat grains, and stir. In a food processor, add the lentils and 2 cups of water and pulse until a thick paste is formed. Add the pureed lentil paste to the pan with chicken mixture and stir to combine well. Cook covered over medium-high heat for 35 minutes. In a frying pan, heat remaining oil and fry the onion until golden brown. Once brown, transfer to a paper towel lined plate to drain. Remove the haleem from heat and top with fried onions, ginger slices, mint, cilantro, 1 teaspoon of garam masala and cumin. Garnish with lemon wedges.

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