For the beginning acquainted with the correct grains for harissa - song of songs of Armenian cuisine, the pearl of Armenia - javar. Zavar made from mountain wheat. Small dairy grain podparyvajut, a little dried and clean film. In appearance the product resembles barley. In dishes of this cereal is often replaced with bulgur (which is very close, because it is also a form of whole wheat) or Arborio rice. But still the traditional ARIS better to cook whole wheat or wheat grits, but not fast food. To our Zavar caused us fewer problems when cooking - soak it at night, previously well washed.

Pre-boil the chicken broth, vivaria it on low heat for at least 2 hours. Sieve the broth and separate the chicken meat from the bones and finely cut. Often the chicken is cooked right along with the mess, but it's more convenient for us lazy and busy, because the broth can be boiled in advance. And I don't like to pick out of a sticky porridge chicken bones, sorry. And besides, it is more convenient to calculate the ratio of broth and grits. When you cook chicken, take less water, the broth may be concentrated. And not salt! The broth will be needed in approximate proportion to the croup of 1:5. Measure out the desired amount and bring to a boil.

Small lyrical digression. Harissa is traditionally brewed for a long time, 5-6 hours. On low heat in a thick-walled pot, a cauldron or pot, occasionally stirring and is whipped with a wooden spatula to make the chicken and corn into a single malleable unit. Well, now tell me what the Housewives have so much time to think about the mess below within 6 hours to run and stop, so God forbid not burnt... that's Right, there is no such mistresses. Not to break away from the process for long hours capable of only the ancient Armenians, which is cooked with constant stirring. But now almost everyone has a slow cooker magic pot, which will not burn and will not take a strong liking. Of course, the traditional ARIS it is not cooked, but the ancient Armenians never used and stove... and a lot more, available in our kitchens, but we still live in the age of technology. And the taste of harissa is not dependent on the owner and depends on the duration of cooking and the quality of the chicken. Convinced? Then get a slow cooker!

Put grits in the slow cooker (which we drained the water), chopped the chicken and pour the boiling broth. Put the slow cooker on 4 hours in the FIGHTING and leave in peace.

However, it is not subject periodically reminded of our Ariza (twice per hour), open the lid and with a wooden spoon or spatula, beat movements mix thoroughly. The name of the dish in Armenian means - mix-whipped it, now do you understand why? Again, we need to achieve a viscous consistency. And not much worry. The first 2.5 hours just not to interfere - it makes no sense. But if you cook in the pan... that will have to interfere more often. After 4 hours of cooking Ariza will resemble the consistency of viscous oat porridge, the chicken will not be seen.

If a grain of wheat seem to be big - a lot can be a bit grind immersion blender, however, doing so is entirely optional. And porridge should not resemble a soup. Therefore, plumped up slightly and that's enough. That's all. Before us is a thick viscous mass, almost homogeneous. Remember, not salty.

ARIS serves, adding to the middle of the porridge ghee or butter. The oil quantity depends on the fat content of chicken, I personally remove the fat and skin, so Arisa is quite lean. Sometimes the hostess porridge sprinkled with fresh herbs, and sometimes fried onions, chopped semirings. Salt to taste in a bowl. Believe me, it's very tasty, despite the paucity of ingredients. But here's the paradox: even the pepper does not want the full harmony of taste.