Harira
Harira is a Moroccan stew that is traditionally served during Ramadan to break the daily fast. In my house it is a nourishing one-pot meal that is perfect for a chilly winter evening.
Servings: 5 -6
Ingredients
- 2 Tablespoons unrefined coconut or olive oil I use coconut
- 1 pound boneless, skinless chicken breast or thighs (or a combination of both), cut into 1-inch pieces
- 1 onion chopped
- 1 stalk celery chopped
- 1 carrot chopped
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cumin
- 4-5 grinds of black pepper
- 1 pound fresh tomatoes peeled, seeded and chopped OR 1 14.5 ounce can of diced tomatoes with the juice (I used 1/2 box of Pomi since I'm not a fan of canned tomatoes)
- 1 1/2 teaspoons sea salt
- 1 cup cooked chickpeas
- 3 cups chicken stock or vegetable stock preferably homemade
- 1/2 cup dried lentils
- 1/4 cup long-grain brown rice
- 1/4 cup chopped fresh cilantro leaves
- 1/4 cup chopped fresh parsley
- A couple handfuls of fresh baby spinach leaves optional, but leafy greens are your friend
- 1 lemon cut into wedges
Instructions
- Season the chicken with sea salt and pepper as early as possible.
- Heat the oil in a large saucepan over medium heat. Add the chicken pieces in 2 batches and brown on both sides. Remove the chicken from the pot and set aside.
- Add the onion, celery and carrot and cook until softened. Add all the spices and cook for 1 minute, stirring constantly to prevent scorching. Add the tomatoes with their juice, chickpeas and 1 1/2 teaspoons of sea salt. Cook until fragrant.
- Return the chicken to the pot with any accumulated juices. Add the stock, lentils and brown rice and bring to a boil. Reduce heat to low and simmer, covered for 50 minutes.
- Add cilantro and parsley and cook uncovered for 5 minutes or until the chickpeas are heated through. Stir in the spinach leaves, if using. Ladle into individual bowls and serve with a wedge of lemon.