Harira soup with chicken recipe
- 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.
Pinch of saffron threads
50ml boiling water
4 chicken breasts diced
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
¼ cup long grain rice
1lt chicken stock
1 lemon juiced
Sea salt & freshly ground black pepper
1 bunch coriander chopped
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.
Displaying 10 of 56 Moroccan Restaurants.
|1.||Builders Arms Hotel, bandroom||Fitzroy|
|2.||Moroccan Soup Bar||Fitzroy North|
|5.||Out of Africa||Manly|
|6.||Kazbah On Darling||Balmain|
|7.||Cafe Mint||Surry Hills|
|9.||Little Moorish Restaurant||East Perth|
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