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Print this Recipe    Haressa

Haressa

1 lb pearl barley
3 lb fryer
8 cup water
3 bay leaves
salt
toasted coriander seeds

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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