Name: Harira
Yield: Makes about 12 cups
Ingredients: 1 whole chicken breast, halved; 4 cups chicken broth; 4 cups water; a 28-to 32-ounce can whole tomatoes, drained and puréed coarse; 1/4 teaspoon crumbled saffron threads; 2 medium onions, chopped fine; 2 cups cooked dried chick-peas (recipe follows), or a 19-ounce can, rinsed; 1/2 cup raw long-grain rice; 1/2 cup lentils; 3/4 cup finely chopped fresh coriander; 3/4 cup finely chopped fresh parsley leaves; dried chick-peas, picked over water

(Moroccan Chicken, Chick-Pea, and Lentil Soup)

A marvelous vegetarian harira sampled at the United Nations' Delegates Dining Room--prepared by chef Mohamed Boussaoud, from the hotel La Mamounia in Marrakech--provided the inspiration for the following chicken-based version. In Morocco this soup is often made with lamb as well as chicken and is traditionally served after sundown during the month of Ramadan to break each day's fast.

Recipe notes

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