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
- Heat oil in a large pan and brown chicken on all sides. Fry in batches if necessary. Remove chicken and set aside.
- In the same pan, use remaining oil to cook onions and garlic for 5 minutes or until soft, stirring occasionally.
- 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.
- Reduce heat and simmer for 40 minutes.
- Remove chicken from pan and shred meat, discarding skin and bones. Return meat to pan.
- 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.
- Combine eggs and lemon juice. Slowly pour mixture into soup, whisking constantly.
- Serve immediately, garnished with remaining parsley. Provide lemon wedges on the side for squeezing into soup.