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.
RecipeSavants.comHere 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, RecipesChicken,GrainsMiddle EasternChicken HaleemPT1H20MServes 6
Ingredients:
1 Pound Boneless & Skinless Chicken Thighs4 Lemons0.5 Pound Whole Grain Buckwheat Groats0.33 Cup Yellow Split Lentils4 Medium Onions1 Tablespoon Garlic Paste1 Tablespoon Ginger Paste2 Teaspoons Garam Masala Powder2 Tablespoons Cayenne Chili Powder1.5 Tablespoons Ground Coriander1 Teaspoon Ground Turmeric1 Teaspoon Salt & Freshly Ground Black Pepper0.25 Teaspoon Baking Soda5 Tablespoons Canola Oil0.66 Cup Fresh Mint0.66 Cup Fresh Cilantro Leaves8 Serrano Green Chiles1 Teaspoon Cumin Seeds1 Medium GingerIn 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.