I made this a week ago and loved it! It was met with huge acclaim from both boys.
Harira is traditionally served each night of Ramadan to break the fast. This is of course my take on the recipe so it's all easier than the original, hopefully it tastes as good :)
- 3 tablespoons olive oil
- 500g boneless, skinless chicken thighs, cut into 2-inch pieces
- 3/4 teaspoon salt
- 1 cup diced onions
- 1/2 cup diced celery
- 2 teaspoons ground ginger
- 2 teaspoons turmeric
- 1 teaspoon ground black pepper
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- OR 6 teaspoons of Morroccan seasoning (or a pinch of seasoning bought at Marrakech Cafe)
- 1 big can diced tomatoes and their juices
- 3 cups chicken stock
- 1 can lentils
- 1 can chickpeas
- 1/2 cup long-grain rice
- 1/2 cup chopped fresh cilantro leaves
- 2 tablespoons chopped fresh parsley leaves
- 2 teaspoons fresh lemon juice
- Cilantro sprigs, for garnishing
- Heat the olive oil in a medium stockpot or Dutch oven over medium-high heat. Season the chicken pieces with 1/4 teaspoon each of salt and pepper.
- Add the chicken in batches, and cook until well browned, about 4 minutes per batch. Remove the chicken from the pot and set aside.
- Add the onions and celery and cook until softened, about 4 minutes. Add the ginger, turmeric, pepper, cinnamon, and nutmeg and cook, stirring constantly, for 1 minute.
- Return the chicken to the pan and add the tomatoes and their juices, stirring well.
- Stir in the chicken stock, lentils, and chickpeas and bring to a boil.
- Reduce heat to medium-low, cover, and cook at a gentle simmer for 1 hour.
- Add the rice and the remaining 1/2 teaspoon of salt and return the soup to a simmer.
- Cook covered for 30 minutes.
- Remove the lid, add the cilantro, parsley, and lemon juice and cook, uncovered for 5 minutes.