About recipe

Let’s warm up this winter with a nourishing breakfast porridge! Haleem is an ancient Persian dish that is often made with wheat and lamb, but in some variations (like this one) oats and poultry are used for convenience. Haleem is high in protein and contains fiber, keeping us full for longer and helping us regulate blood sugar. This recipe feeds 6 or can be refrigerated or frozen for later.

Ingredients (serves 6)

• 3 cups water
• 2 cups rolled oats
• 1/4 teaspoon salt
• 0.75 pound cooked, shredded chicken breast
• 3 cups milk
• 2 tablespoons butter
• 2 tablespoons sugar
• 1 tablespoon cinnamon

Preparation

1. In a large pot, add the water. Turn on the heat to high. Once the water starts boiling, immediately turn the heat to medium-low.
2. Add the oats and salt. Let cook for 5 minutes.
3. Add the shredded chicken, milk, and butter. Stir well, and let cook for about 10 minutes.
4. Add the sugar and cinnamon. Stir well.
5. Optional: With a handheld blender, blend the haleem for about 15 seconds if you enjoy a smoother consistency.