Davina McCall's chicken harira recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Davina McCall’ s chicken harira recipe By You Magazine - February 16, 2018 Harira is a traditional Moroccan soup and makes a really lovely comforting supper. It’s often made with lamb but my family prefer this lighter chicken version. It’s mouthwateringly good! I sometimes serve it with some brown rice on the side for everyone to add to their bowlful if they like. A 50g serving of brown rice will add about 180 calories. Debby Lewis-Harrison SERVES 4 Prep 10-15 minutes Cooking about 1 hour 387 calories per serving 1 onion, finely chopped 1 garlic clove, finely chopped 600g chicken thigh fillets, diced 1 tbsp ras-el-hanout or Moroccan spice mix (bought or see the book for homemade) pinch of saffron, soaked in a little warm water 400g can of chickpeas, drained 500ml chicken stock 400g can of chopped tomatoes 2 roasted red peppers (from a jar or see the book for homemade), cut into strips juice of 1 lemon 1. Heat a tablespoon of olive oil in a large saucepan. Add the onion and cook it over a medium to low heat until it’s soft and translucent, then add the garlic and cook for a further 2 minutes. 2. Turn up the heat and add the diced chicken. Cook briskly until it is lightly coloured on all sides, then sprinkle in the spice. Stir to combine, then add the saffron with its soaking water, the chickpeas, stock and tomatoes. Season with salt and pepper, bring to the boil, then turn down the heat and cover the pan. Simmer for half an hour until the chicken is very tender. 3. Add the red peppers and lemon juice and cook, uncovered, for a further 20 minutes until the soup has reduced a little. 4 Great with or without some brown rice or wholemeal couscous. SAVE 20 PER CENT ON DAVINA’S NEW BOOK Davina’s Kitchen Favourites will be published by Seven Dials, price £20. As well as loads of nutrition advice and useful info, chapters include: breakfast and brunch; lunch on the run; family suppers; save time, save money; slow down, and puddings and bakes, plus essential basics and a 5-week plan to help you lose weight. To order a copy for £16 until 4 March, visit you-bookshop.co.uk or call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved