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| Harira with Chicken and Green Lentils |
| © copyright Julie Le Clerc, Made in
Morocco (Penguin Books) |
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| Harira is a nourishing broth fortified with meat
and pulses and often accented with the flavour of spices, fresh coriander
and the tang of lemon. Traditionally served to break the fast during
the religious month of Ramadan, harira can be a first course or a
meal in itself. |
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| Serves 6 |
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| ½ teaspoon saffron threads |
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| ¼ cup boiling water |
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| 6 chicken drum sticks |
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| 1 onion, chopped |
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| 2 cloves garlic, chopped |
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| ¼ cup olive oil |
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| 3 tablespoons grated root ginger |
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| 2 x 400g canned chopped tomatoes |
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| ½ cup green lentils |
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| 4 cups chicken stock |
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| 1/3 cup long grain rice |
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| juice of 1 lemon |
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| sea salt and freshly ground black
pepper |
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| ½ cup chopped fresh coriander |
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| 1. |
Combine saffron
threads with the ¼ cup boiling water and leave to infuse
for 5 minutes. |
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| 2. |
In a large saucepan,
brown chicken drumsticks in a little oil for 1-2 minutes on
each side then remove to one side. Add onion and garlic to the
pan, and cook over a low heat for 5 minutes. |
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| 3. |
Add ginger, dissolved
saffron, tomatoes, lentils, browned drumsticks and stock. Bring
to the boil then simmer for 15 minutes. Add rice and simmer
for a further 15 minutes. |
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| 4. |
Stir in the lemon
juice and season to taste with salt and pepper. Add fresh coriander
just before serving. |
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