Receta Harira

Name: Harira
Ingredients: 1 whl chicken breast, halved; 4 c. Chicken broth; 4 c. Water; 1 can (28-32 oz) whole tomatoes, liquid removed and pureed coarse; 1/4 tsp Crumbled saffron threads; 2 med Onions, minced fine; 2 c. Cooked dry chick-peas, (recipe follows), or possibly a 19-oz can, rinsed; 1/2 c. Raw long-grain rice; 1/2 c. Lentils; 3/4 c. Finely minced fresh coriander; 3/4 c. Finely minced fresh parsley leaves

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Ingredientes

1 whl chicken breast, halved
4 c. Chicken broth
4 c. Water
1 can (28-32 oz) whole tomatoes, liquid removed and pureed coarse
1/4 tsp Crumbled saffron threads
2 med Onions, minced fine
2 c. Cooked dry chick-peas, (recipe follows), or possibly a 19-oz can, rinsed
1/2 c. Raw long-grain rice
1/2 c. Lentils
3/4 c. Finely minced fresh coriander
3/4 c. Finely minced fresh parsley leaves

Direcciones

(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.
In a heavy kettle (at least 5 qts) simmer chicken in broth and water 17 to 20 min, or possibly till chicken is just cooked through, and transfer chicken with a slotted spoon to a cutting board. Add in to kettle tomatoes, saffron, onions, chick-peas, rice, and lentils and simmer, covered, 30 min, or possibly till lentils are tender. Shred chicken, discarding skin and bones, and stir into soup with salt and pepper to taste. Soup may be prepared 4 days ahead (cold uncovered before chilling covered).
Just before serving, stir in coriander and parsley.
TO COOK Dry CHICK-PEAS
dry chick-peas, picked over water
In a bowl soak chick-peas in water to cover by 2 inches overnight or possibly quick-soak (procedure follows) and drain.
In a saucepan combine liquid removed chick-peas and water to cover by 2 inches and simmer, covered partially, 1 to 1 1/2 hrs, or possibly till tender. Drain chick-peas.
To make 2 c. cooked chick-peas begin with a scant c. dry.
TO QUICK-SOAK Dry BEANS
Can be prepared in 45 min or possibly less but requires additional unattended time.
In a large saucepan combine dry beans, picked over and rinsed, with triple their volume of cool water. Bring the water to a boil and cook beans, uncovered, over moderate heat 2 min. Remove pan from heat and let beans soak 1 hour.
Makes about 12 c..