Moroccan chicken harira

Moroccan chicken harira


  • Olive oil 3 Tbsp
  • Chicken 1, small, about 800 g (13/4 lb), cut into joints
  • Onions 2, peeled and finely chopped
  • Garlic 2 cloves, peeled and crushed
  • Ground turmeric 1/2 tsp Ground ginger 1/2 tsp Coriander seeds 1/2 tsp Ground cinnamon 1/2 tsp
  • Chicken stock 2 litres (64 fl oz /8 cups)
  • Serves 6–8
  • Ripe tomatoes 450 g (1 lb),
  • cut into wedges
  • Split yellow lentils 100 g (31/2 oz), soaked
  • for 1 hour, then drained
  • Salt 1/2 tsp
  • Ground white
  • pepper 1/4 tsp Chopped fresh
  • parsley 3 Tbsp
  • Long-grain rice 50 g (2 oz)
  • Eggs 2, beaten
  • Lemons 3, 1 squeezed for juice and 2 cut into wedges


  1. Heat oil in a large pan and brown chicken on all sides. Fry in batches if necessary. Remove chicken and set aside.
  2. In the same pan, use remaining oil to cook onions and garlic for 5 minutes or until soft, stirring occasionally.
  3. Return chicken to pan and add turmeric, ginger, coriander and cinnamon. Stir-fry over high heat, then add stock, tomatoes, lentils, salt and pepper. Bring to the boil, then cover.
  4. Reduce heat and simmer for 40 minutes.
  5. Remove chicken from pan and shred meat, discarding skin and bones. Return meat to pan.
  6. Add 2 Tbsp chopped parsley and rice. Bring to the boil. Reduce heat to simmer and cook for a further 20 minutes or until rice is tender.
  7. Combine eggs and lemon juice. Slowly pour mixture into soup, whisking constantly.
  8. Serve immediately, garnished with remaining parsley. Provide lemon wedges on the side for squeezing into soup.

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