Get ready for this wholesome comforting taste of tradition using Sadia Easy and Juicy Chicken Breast Fillets. This hearty recipe blends tender chicken with slow-cooked barley and aromatic spices like cinnamon and cumin, creating a rich, creamy dish full of flavour. Simmered to perfection and topped with golden fried onions, crunchy cashews, and a drizzle of ghee, it’s a nourishing meal that brings the family together. Ideal for a cozy dinner or a festive gathering, this authentic dish is sure to impress!
Cooking Time
60 Mins
Boiling
| Sadia Easy and Juicy Chicken Breast Fillets | 500g |
| Harees (barley) (soaked and drained) | 200g |
| Water or chicken stock | 1.4L |
| Onion (finely chopped) | 180g |
| Ginger-garlic paste | 1 tbsp |
| Ground cumin | 1 tsp |
| Ground cinnamon | ½ tsp |
| Black pepper | ½ tsp |
| Salt and pepper to taste | ½ tsp |
| Butter or ghee | 2 tbsp |
| Green chilies or chili flakes (optional) | |
| Fresh coriander (chopped) for garnish | 1 tbsp |
| Fried onions, cashew nuts and ghee for garnish |
Prepare Harees:
Rinse and soak the harees in warm water for 30 minutes.
Prepare Base:
In a large pot, melt butter or ghee over medium heat.
Add onion and saute until golden.
Stir in ginger-garlic paste and cook for 1 minute.
Add chicken, cumin, cinnamon, pepper, and salt. Cook until chicken turns white and slightly browned.
Pour in the water or stock and bring to the boil.
Assemble Dish:
Add harees.
Lower heat, cover and simmer for 1 hour.
Adjust salt and consistency, a bit of water or stock if too thick.
Serve:
Garnish with melted ghee drizzle, fried cashew nuts fried onions and chopped coriander.
Serve with Arabic salad and a refreshing ice tea.
