HARIRA: MOROCCAN CHICKPEA STEW WITH CHICKEN AND LENTILS
Harira is traditionally served each night of Ramadan to break the fast.
Provided by Food Network
Categories main-dish
Time 10h25m
Yield 10 to 12 servings
Number Of Ingredients 20
Steps:
- Pick over the chickpeas, cover with cold water, and soak overnight at room temperature. Drain chickpeas and rinse well with cold running water. Drain and set aside.
- Heat the olive oil in a medium stockpot or Dutch oven over medium-high heat. Season the chicken pieces with 1/4 teaspoon each of salt and pepper. Add the chicken in batches, and cook until well browned, about 4 minutes per batch. Remove the chicken from the pot and set aside. Add the onions and celery and cook until softened, about 4 minutes. Add the ginger, turmeric, pepper, cinnamon, and nutmeg and cook, stirring constantly, for 1 minute. Return the chicken to the pan and add the tomatoes and their juices, stirring well. Stir in the chicken stock, lentils, and chickpeas and bring to a boil. Reduce heat to medium-low, cover, and cook at a gentle simmer for 1 hour.
- Add the rice and the remaining 1/2 teaspoon of salt and return the soup to a simmer. Cook covered for 30 minutes. Remove the lid, add the cilantro, parsley, and lemon juice and cook, uncovered for 5 minutes.
- Ladle into warmed soup bowls and garnish with fresh cilantro sprigs.
CHICKEN AND CHICKPEA STEW WITH ROASTED RED PEPPERS
This quick, one pot stew gets big flavor in a short amount of time from cumin, lemon juice, and shallots. The flavor only improves with time, so make a big batch and enjoy it all week. To adjust the servings in this recipe, click on the number next to servings.
Provided by Jess Smith via Inquiring Chef
Categories Main
Time 30m
Number Of Ingredients 19
Steps:
- Season chicken thighs on both sides with some salt and black pepper. Set aside.
- Heat a Dutch oven or large pot over medium heat. Add 2 Tablespoons olive oil. When oil begins to shimmer, add chicken to oil and sear on both sides until golden brown, 8 to 10 minutes total. Transfer chicken to a plate.
- To heated pot add remaining 2 Tablespoons olive oil and then shallots. Cook shallots until tender and fragrant, 2 to 3 minutes.
- Add tomato paste, cumin, paprika, red pepper flakes, and cinnamon. Stir until combined and smooth, about 1 minute more.
- Add chicken back to pan (along with any accumulated juices) and then diced tomatoes (including liquid), chicken stock, and bay leaves. Scrape up any browned bits on the bottom of the pan.
- Bring stew to a boil. Reduce to a low simmer. Simmer, uncovered, stirring occasionally until chicken is cooked through and tender, about 20 minutes. (Reduce the temperature as needed to maintain a low simmer; if it boils too vigorously, the chicken may turn tough.)
- Transfer chicken to a cutting board and shred or chop.
- Return shredded chicken to pot with chickpeas and red peppers. Simmer everything together for another 5 minutes to heat the chickpeas and let the flavors come together.
- Stir in lemon juice. Taste stew and season with some salt and pepper, if needed.
- Discard bay leaves.
- Serve stew over toasted bread, cooked rice, or couscous with parsley and yogurt on top and extra lemon wedges for squeezing over top.
Nutrition Facts : Calories 196 kcal, Carbohydrate 9 g, Protein 25 g, Fat 6 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 110 mg, Sodium 542 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 3 g, ServingSize 1 serving
MIDDLE-EASTERN CHICKEN
A great sounding one-dish meal complete with great spices, chickpeas, raisins and couscous. Recipe is from my Low-Fat & Healthy One-Pot Meals booklet.
Provided by DailyInspiration
Categories Curries
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Coat Dutch oven or large, heavy pot with cooking spray. Cook chicken pieces over medium heat, turning frequently, until they begin to brown, With a slotted spoon, remove the chicken to medium bowl and set aside.
- To same pot, add onion, garlic, oil, and 2 tablespoons broth. Stir up any browned bits from bottom of pot. Cook over medium heat, stirring frequently, 5-6 minutes or until onion is tender. If liquid begins to evaporate, add more broth.
- Return the chicken to the pot. Add remaining broth, green pepper, tomato, garbanzos, raisins, bay leaf, thyme, cumin, allspice, cloves and black pepper. Bring to a boil, reduce heat, and simmer, covered, 20-25 minutes or until chicken is tender. Remove bay leaf and discard.
- Add couscous and stir to mix well. Boil 2 minutes, covered. Remove pot from heat; stir up any couscous sticking to bottom. Allow mixture to stand 10-15 minutes, covered. Add salt to taste, if desired.
- Arrange couscous on serving platter and top with chicken and sauce. Garnish with parsley.
MIDDLE EASTERN CHICKPEA & RICE STEW
The nutty goodness of slowly browned onions, spices and sweet potato are offset by a burst of fresh cilantro in this chickpea and rice stew. Serve this hearty dish with whole-wheat pita and a salad of sliced cucumbers tossed with yogurt and a pinch of salt. Dietary Exchanges: 3 1/2 starch, 1 1/2 very lean meat (3 1/2 Carbohydrate Servings). From EatingWell magazine April/May 2005, and EatingWell for a Healthy Heart Cookbook. Posted for ZWT 6 - North Africa / Middle Eastern region.
Provided by kitty.rock
Categories Stew
Time 1h25m
Yield 6 1 1/2 cup servings, 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large saucepan over medium heat; add onions and cook, stirring often, until tender and well browned, 10 to 12 minutes.
- Add cumin and coriander and stir for about 15 seconds. Add orange juice and broth.
- Stir in chickpeas, sweet potato, rice and salt. Bring to a boil; reduce heat to a gentle simmer and cover.
- Cook, stirring occasionally, until the rice is tender and the sweet potatoes are breaking down to thicken the liquid, about 45 minutes.
- Season with pepper. (The stew will be thick and will thicken further upon standing. Add more broth to thin, if desired, or when reheating.)
- Serve topped with cilantro.
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