Armenian Harissa with Chicken and Cracked Wheat for Dinner

1. 1

   In a large pot, heat olive oil over medium heat and sauté the chopped onion until translucent.

2. 2

   Add minced garlic, cumin, cinnamon, and black pepper; cook for another minute until fragrant.

3. 3

   Stir in the chicken thighs, browning them on all sides for about 5 minutes.

4. 4

   Add cracked wheat and chicken broth; bring to a boil, then reduce heat to low.

5. 5

   Cover the pot and simmer for 60 minutes, stirring occasionally, until chicken is tender.

6. 6

   Remove chicken, shred it, and return to the pot; stir in salt and chopped parsley.

7. 7

   Serve hot, garnished with additional parsley if desired.

Per serving