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Haressa

Ingredients
  • 1 pound pearl barley
  • 3 pounds fryer
  • 8 cups water
  • 3 bay leaves
  • salt
  • toasted coriander seeds
Instructions

Place barley, chicken, water and bay leaves in a heavy bottomed 5 quart Dutch oven. Bring to a boil and simmer, covered, for 1 hour over low heat. Remove chicken from pot and remove skin and bones. Return meat to the pot and cover it. Put in a 250 degree oven on a sheet pan for 3 hours. Check every 45 minutes, adding 1/2 cup water if it starts drying out. Beat the mixture with a wooden spoon until creamy. Season to taste with salt and serve with ground toasted coriander seeds.

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