Armenian Harissa (Chicken and Wheat Porridge) with Clarified Butter

In a large heavy-bottomed pot or Dutch oven, combine the chicken pieces, rinsed cracked wheat, chicken broth, salt, and black pepper. Bring the mixture to a boil over high heat.

Once boiling, reduce the heat to low, cover the pot, and simmer for 2 hours, stirring occasionally to prevent sticking. The wheat should be softening and the chicken beginning to fall off the bone.

After 2 hours, remove the chicken pieces from the pot. Carefully debone the chicken, shredding the meat into small pieces. Discard the bones and skin.

Return the shredded chicken meat to the pot with the wheat porridge. Continue to simmer, uncovered, over low heat for another 1 hour, stirring frequently and mashing the mixture with a wooden spoon or potato masher until it reaches a thick, creamy, and uniform porridge consistency. If the harissa becomes too thick, add a little more hot water or broth, 1/4 cup at a time, until desired consistency is reached.

While the harissa finishes cooking, prepare the clarified butter. In a small saucepan, melt the 1/2 cup unsalted butter over medium-low heat. Do not stir. Allow the butter to melt completely and separate into three layers: foam on top, clear yellow liquid in the middle, and milk solids at the bottom.

Skim off the foam from the top. Carefully pour the clear yellow clarified butter into a small heatproof bowl, leaving the milk solids behind in the saucepan. Discard the milk solids.

Ladle the hot Armenian Harissa into individual serving bowls. Drizzle generously with the warm clarified butter before serving.