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HariraThis recipe is only slightly modified from one on the Food Network website, created by Emeril Lagasse. Emeril notes that this is traditionally served to break fast during Ramadan. It's a serious comfort food for me: I love the spice mixtures in Moroccan cuisine.
Serves 10
1/4 pound (2/3 cups) dried chickpeas
3 tbs olive oil
1½ pounds boneless, skinless chicken thighs, cut into 2-inch pieces
salt and freshly ground black pepper to taste
½ a large onion, diced
1 stalk celery, diced
2 tsp ground ginger
2 tsp turmeric
1 tsp freshly ground black pepper
1/8 tsp cayenne pepper
1 tsp cinnamon
¾ tsp nutmeg
1 28-ounce can diced tomatoes and their juices
4 cups rich chicken stock
½ cup dry lentils
2 cups cooked brown rice
½ cup chopped cilantro
2 tbs chopped parsley
juice of one lemon
Pre-soak the chickpeas overnight.
Salt and pepper the chicken thighs, then brown them in the olive oil in a Dutch oven on medium-high for about 4 minutes per batch.
After browning the chicken, use the Dutch oven to sauté the onions and celery until soft. Stir in the ginger, turmeric, pepper, cinnamon, and nutmeg, combining thoroughly and brown for another minute. Return the chicken and add the tomatoes and their juices, followed by the chicken stock, lentils, and chickpeas. Bring to a boil, then simmer for 1½ hours.
Add the rice, cilantro, and parsley, and continue to simmer for 10 minutes. And the lemon juice and serve.