Harira

• 1 whole chicken breast, halved
• 4 cups chicken broth
• 4 cups water
• a 28-to 32-ounce can whole tomatoes, drained and pureed coarse
• 1/4 teaspoon crumbled saffron threads
• 2 medium onions, chopped fine
• 2 cups cooked dried chick-peas (recipe follows), or a 19-ounce can, rinsed
• 1/2 cup raw long-grain rice
• 1/2 cup lentils
• 3/4 cup finely chopped fresh coriander
• 3/4 cup finely chopped fresh parsley leaves
• dried chick-peas, picked over water

1. In a heavy kettle (at least 5 quarts) simmer chicken in broth and water 17 to 20 minutes, or until chicken is just cooked through, and transfer chicken with a slotted spoon to a cutting board.
2. Add to kettle tomatoes, saffron, onions, chick-peas, rice, and lentils and simmer, covered, 30 minutes, or until lentils are tender.
3. Shred chicken, discarding skin and bones, and stir into soup with salt and pepper to taste.
4. Soup may be prepared 4 days ahead (cool uncovered before chilling covered).
5. In a bowl soak chick-peas in water to cover by 2 inches overnight or quick-soak (procedure follows) and drain.
6. In a saucepan combine drained chick-peas and water to cover by 2 inches and simmer, covered partially, 1 to 1 1/2 hours, or until tender.
7. Drain chick-peas.
8. To make 2 cups cooked chick-peas begin with a scant cup dried.
9. Just before serving, stir in coriander and parsley.
10. Can be prepared in 45 minutes or less but requires additional unattended time.
11. In a large saucepan combine dried beans, picked over and rinsed, with triple their volume of cold water.
12. Bring the water to a boil and cook beans, uncovered, over moderate heat 2 minutes.
13. Remove pan from heat and let beans soak 1 hour.

chicken, chicken broth, water, tomatoes, crumbled saffron threads, onions, chickpeas, longgrain rice, lentils, fresh coriander, parsley, chickpeas

Taken from www.epicurious.com/recipes/food/views/harira-11530 (may not work)