Slow cooked wheat with chicken and topped with cinnamon and brown butter.
On the day of cooking, wash several times, drain and set aside
In a large pot add the chicken, aromatics (bay leaves, cinnamon, peppercorns, cloves, cardamom) with the onion and carrot, along with boiling water to cover approx 4 litres
Bring to the boil, skim off any surface foam and then simmer for one hour on low heat
After an hour, drain the liquid through a fine sieve and set aside. Shred the chicken off the bone and also set aside
In another very large pot, add the chicken stock to the wheat kernels to cover and bring to the boil, simmer for another three and a half hours on low heat, stirring every so often to prevent the wheat sticking to the bottom
Add approximately 1.5 tablespoons of salt, and add more stock or boiling water to the wheat if it becomes too thick
After three hours and a half of cooking the wheat, add the chicken and beat well with the wheat for another 30 minutes using a large wooden spoon to cream the hareesa together
In a small pan, melt the butter on low heat until it begins to brown and foam
Taste to see if the wheat is well cooked, and adjust salt if necessary
Just before you turn off the heat, sprinkle on the ground cinnamon and nutmeg along with the melted browned butter
Serve immediately, and top with more browned butter if desired.