Recipe: Appetizing Chicken Harissa - Armenian Dish

Chicken Harissa - Armenian Dish. Harissa is an Armenian dish from the Ararat plain. It is a thick porridge made from korkot and fat-rich meat, usually chicken or lamb. Traditionally it is made with sacrificed lamb, later the dish is blessed by a priest before serving to people.

It is made with chicken meat and wheat. In the end, add salt, butter and Harissa is ready. Harees, Jareesh (Arabic: هريس‎), boko boko, or harisa (Armenian: հարիսա, romanized: harisa) is a dish of boiled, cracked, or coarsely-ground wheat, mixed with meat and seasoned. Chicken Harissa - Armenian Dish highly diverse and have ideal flavor that unique. Few types of Chicken Harissa - Armenian Dish recipes are also sufficient convenient to process and dont pick up lengthy. Though not everybody likes Chicken Harissa - Armenian Dish food, currently several people are got attached and like the sundry Chicken Harissa - Armenian Dish foods on hand. This can be seen than the number of restaurants that supply Chicken Harissa - Armenian Dish as one of the dish. You can cook Chicken Harissa - Armenian Dish using 11 ingredients and 2 steps. Here is how you achieve that.

Ingredients of Chicken Harissa - Armenian Dish

1. Prepare 4 of Chicken thighs cut in half.
2. It's 2 Tablespoon of Chicken Masala.
3. Prepare 2 Cans (16 oz) of Chick Peas.
4. Prepare 1 cup of Yogurt.
5. It's 1 cup of Tomato Sauce.
6. It's 2 of Chopped Green Chillies.
7. It's 1 Tablespoon of Ginger, Garlic, Turmeric Paste..
8. You need 2 Tablespoons of Chopped fresh cilantro.
9. It's 1 of Onion chopped.
10. It's 1 teaspoon of cumin seeds.
11. It's 2 Tablespoons of Vegetable oil.

Its consistency varies between a porridge and a dumpling. One of the advantages of the Armenian food is that it still includes organic ingredients. It is a porridge made of wheat and meat. For preparing Harissa, cooks use either lamb, beef, or chicken and wheat.

Chicken Harissa - Armenian Dish step by step

1. Marinate chicken in 1 tablespoon chicken masala in a bowl for 10 minutes. Heat oil in a pan and saute chicken pieces over medium heat until brown (3 minutes each side).
2. In a seperate heat 1 tablespoon oil, add cumin seeds, cook 1 minute. Add onions, ginger, garlic paste cook 4 minutes. Add 1 Tablespoon masala, yogurt, tomato sauce and green chillies. Add chicken and chickpeas with liquid. Mix well, bring to a boil and reduce heat. Simmer over low heat for 20 mins. covered. Sprinkle chopped cilantro before serving..

There is an interesting story of rediscovering of Armenian Harissa reciept by Chris Coyle. Story of rediscovering of the loosed Armenian receipt by Chris Coyle As a kid Considered the national dish of Armenia, harissa is a thick porridge made by slowly simmering korkot (dried or roasted cracked wheat) together with fatty pieces of lamb or chicken meat. Said to have been invented in the Ararat plains, the origins of the dish can be traced back to ancient times, as well as to. Very special, powerful and historical Armenian dish called Harissa. In Armenia nowadays Harissa is made once a year to remember.

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