Harira

3 garlic cloves minced

1 medium onion chopped
1 teaspoon turmeric
a good pinch of saffron threads
1 cinammon stick
1 teaspoon chili powder
2 tablespoon ground cumin, divided
2 tablespoon ground coriander, divided
2 teaspoons cayenne powder, divided
salt & pepper
2 cups soaked chickpeas, or one 16 oz. can
2 lbs chicken thighs, about 6 thighs
1 1/2 cups chicken broth or water
2 tablespoons lemon juice
almonds for topping
green onions for topping
Sprinkle salt & pepper, 1 tablespoon ground cumin, 1 tablespoon
ground coriander and 1 teaspoon of cayenne pepper on both sides of
the chicken.

To the crockpot add garlic, onions, turmeric, saffron, cinammon stick,

chili powder, rest of ground cumin, ground coriander, and cayenne
pepper. Drain the chickpeas from the overnight soaking liquid and add
to the slow cooker and stir. Place the seasoned chicken on top of the
chickpeas and add broth or water. Cook on low for 8-10 hours. Though
it's tempting, don't stir during the cooking or the chicken will break
into pieces. When serving, chicken should be in individual pieces. In
the last hour of the cooking, add lemon juice.

Harira can be eaten with rice or couscous. Top it with green onions and
almonds and serve with your choice of side.

After we finished dinner I realized I didn't take any pictures. We were

all too hungry to think about pictures, obviously. My guests always
jump at the opportunity to take pictures for MY blog prior to dinner,
don't yours? No? Your friends are odd.

The recipe was a success and pictures might have been a great
addition but they wouldn't convey the marvelous smell and taste of the
dish when it's made. You have to try it to believe it.

side note: you can add golden raisins and tomatoes to the recipe but