Harira soup with chicken recipe

Created by Barry Vera

2 comments

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Rating:

5/ 5 stars 5 Votes

Cuisine: Moroccan

My first experience of Harira soup was in a souk in Fez, and it was delicious. It is traditionally served during the month of Ramadan to break the fast, it can be used as a first course or as I had it, a meal in itself.

Ingredients

Pinch of saffron threads
50ml boiling water
4 chicken breasts diced
Olive oil
1 onion finely chopped
3 celery sticks diced
1 carrot diced
2 garlic cloves minced
1 tsp ground cumin
3 dessertspoons of grated fresh ginger
800g tinned tomatoes
100g cup lentils
100g chickpeas
¼ cup long grain rice
1lt chicken stock
1 lemon juiced
Sea salt & freshly ground black pepper
1 bunch coriander chopped

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Preparation

Infuse the saffron in the boiling water for about 2-3 minutes.

In a large saucepan, heat some olive oil, and in 2 batches seal the diced chicken then remove to one side.

Add the garlic, celery carrot and onion, and lightly brown. Now add the ginger, tomatoes, saffron, cumin, lentils, chickpeas & chicken stock, bring to boil and simmer for about 20 minutes.

Add the rice and chicken and simmer for another 15 minutes.

Season with the lemon juice, salt & pepper, then just before you serve add the coriander.

If you enjoyed this Harira soup with chicken recipe then browse more Moroccan recipes, soup recipes and our most popular hainanese chicken rice recipe.

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Comments (2)

23 Jul 2011 07:12 AEST

damien

could u do this in a slow cooker if so could it cook too long?

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20 Aug 2009 10:56 AEST

Chris

South Perth

Tops!

Just made this one for dinner. Took me a good 90 minutes to make but it was great!

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