We made this recipe from Faye Levy’s Feast from the Mideast. First, we picked over, rinsed, and drained 1 cup dried chick peas and 1 ½ cup wheat berries. We set them aside.
Second, using a high walled Dutch oven, we heated 2 Tbsp olive oil on medium heat and then added 2 large, chopped onions until fragrant and slightly browned. We then stirred in 1 tsp each paprika and cumin and ¼ tsp turmeric, and then we added 2 lb (4-5 skin-on, bone-in chicken thighs), making sure to coat each piece in the onion mixture.
Third, we added the drained chickpeas and wheat berries. We then added 7 cups water to the pot, brought it to a boil, and then reduced to a simmer. (We also sometimes add 1/8 tsp aleppo pepper at this point for some heat.) We covered the pot and let it simmer for about 1 hour.
Fourth, we removed the chicken from the pot and set it aside. We added one 14.5 oz can of chopped tomatoes (including liquid) to the pot, then covered and continued simmering until the chick peas and wheat berries were tender (about 50 mins). During that 50 min simmering period, we periodically stirred in water (1/3 cup at a time) when the stew got too viscous; we added about 1 cup water total over that period. At the same time, we deboned and skinned the cooked chicken thighs, and shredded the chicken into 1 inch shreds (along the grain). We then added the shredded chicken to the stew for the last 30 mins of cooking. We sometimes add freshly squeezed lemon juice for brightness.
We garnished the stew with minced Italian parsley, and we served it with the Middle Eastern green salad with herbs and radishes. (Feb. 2018)
Cooking Adventures 