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Harira Soup with Chicken

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 teaspoon 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

Method:

  1. Infuse the saffron in the boiling water for about 2-3 minutes.
  2. In a large saucepan, heat some olive oil, and in 2 batches seal the diced chicken then remove to one side.
  3. 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.
  4. Add the rice and chicken and simmer for another 15 minutes.
  5. Season with the lemon juice, salt & pepper, then just before you serve add the coriander.

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