Simple Easy, One pot Overnight Chicken Haleem!

Dish Description

Overnight Chicken Haleem is a one-pot, effortless Pakistani dish featuring slow-cooked chicken, lentils, and spices, resulting in a hearty and rich porridge-like meal.

Serving Size
Serving Time
1 hr 15 min
  •   2 lbs. of free range organic chicken breast
  •   1 cup whole wheat
  •   1/2 cup barley
  •   1/2 cup different lentils
  •   3-4 tablespoons of green masala
  •   2 tablespoons ground turmeric
  •   2 teaspoons of ground paprika
  •   2 teaspoons of ground cumin seeds
  •   Juice squeezed from 2 lemons
  •   1 onion sliced
  •   2 tablespoons avocado oil
  •   2 onions fried in olive oil (brown color)
  •   Sea salt to taste
  • 1. Wash and soak the whole wheat, barley, lentils and uncut chicken pieces in a big pot at night around 9 pm in 2
    liters of waterg
  • 2. Add green masala, onion, 1 teaspoon turmeric and salt,
  • 3. Foil and seal the pot before putting it in the oven. Set the oven timer on bake on delayed start for 2 hours
    starting at 5 am at 400 F
  • 4. Once oven turns off, let the pot sit in the oven for couple more hours
  • 5. Remove the cooked pieces of chicken in a separate bowl and shred with a fork, use a hand blender to mix the
    boiled wheat into a smooth paste, let this pot simmer on low heat
  • 6. In a separate small pan, heat the avocado oil, then add fried onions, ground cumin seeds, ground paprika, 1
    teaspoon turmeric and lemon juice and let it simmers on medium flame, until oil separates.
  • 7. Add this mixture to the big pot and stir well until everything mixes well into a smooth paste. Add the
    shredded chicken to the big pot and stir well!
  • 8. Let it simmer on low heat for 15 mins while stirring every few mins
  • 9. Enjoy this with whole wheat naan or whole wheat pita bread