A simple, quick, and delicious one-pot meal.

During the holy month of Ramadan, the traditional “meal in a bowl” Moroccans like to break the fast at the end of the day with is a delicious and hearty soup. The Harira we make In The Devil’s Kitchen is chock full of tomatoes, chick peas, rice, and chicken. Definitely a meal in itself and very satisfying. I can imagine how, at the end of a day of fasting, this must be a very looked-forward-to meal.

Note: If you don’t have saffron, it can be omitted and you’ll still have a delicious harira.

 

Ingredients (Serves 2)

½ lb (230g) chicken, cut into strips or small pieces

1 15oz can tomatoes

1 15oz can chick peas (garbanzo), rinsed & drained

1 onion, chopped

3 cups water

1 bouillon cube

½ cup cooked rice

½ tsp ground cumin

¼ tsp salt

½ tsp saffron threads

 

1. Place all of the ingredients, except for the saffron, in a large pot. Crumble the saffron over the other ingredients.

2. Gently bring to simmer. Cover and simmer for 30 minutes.

Meal in a bowl and it doesn’t get much easier.