Jareesh is a velvety Saudi stew made by cooking cracked wheat with chicken and spices for a long time until it has a porridge-like consistency. It is a hearty dish favored on cold winter nights.
Sauté the onion and garlic in butter over medium heat for 8 minutes, until softened.
Add the chicken and sauté with the cumin and cinnamon for 8 minutes.
Add the water and bring to a boil. Add the soaked cracked wheat and cook over low heat with the lid closed for 50 minutes, stirring continuously.
When the chicken meat comes away from the bone, remove it, shred it and return it to the pan. Cook over low heat for another 10 minutes, stirring until it reaches a porridge-like consistency, then adjust the salt.
Serve hot.
Keep in a covered container in the fridge for 3 days. To reheat, add a little water and stir over low heat. Allergens: based on the ingredient list, contains wheat (gluten), milk and dairy products. Check packaged-product labels for other allergens.
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