Ramadan Chicken Harira with Dates and Almonds
A warming, naturally sweet North African soup traditionally served during Ramadan to break the fast. Tender chicken, chickpeas, and lentils simmer with aromatic spices, fresh tomatoes, and dates, finished with a silky texture from ground almonds and a drizzle of honey. The combination of protein-rich legumes, dates for quick energy, and warming spices makes this deeply nourishing and satisfying.
- Prep
- 20 min
- Cook
- 1 hr
- Total
- 1 hr 20 min
- Makes
- 6 servings (about 10 cups)
Steps
Before you start
- Gather all spices and measure them before you start—harira cooks quickly once liquid is added
- Pit the dates if they are not already pitted (Medjool or Deglet Noor both work well)
- If your almonds are unsalted and blanched, they're ideal; if skin-on, the soup will still be delicious
Sear the chicken
- Heat the olive oil in a large heavy-bottomed pot over medium-high heat.
- Once shimmering, add the cubed chicken and cook for 3 to 4 minutes, stirring occasionally, until the chicken is lightly browned on the outside.
- It does not need to be cooked through.
- Season lightly with a pinch of salt.
- Transfer to a plate.
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Ready when: chicken is lightly golden on the surface
Tip: Don't crowd the pot; if needed, sear in two batches. This develops flavor and ensures the soup is not watery.
Build the aromatic base
- Reduce the heat to medium.
- In the same pot, add the diced onion and cook for 2 to 3 minutes, stirring often, until softened and fragrant.
- Add the minced garlic and ginger, and cook for another 1 minute, stirring constantly to prevent burning.
- The mixture should smell deeply aromatic and warm.
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Ready when: onion is soft and translucent, garlic and ginger are fragrant and combined
Tip: Keep heat at medium to avoid burning the spices when you add them in the next step.
Toast the spices
- Add the ground cumin, cinnamon, paprika, and turmeric to the pot.
- Stir constantly for about 30 seconds to 1 minute until the spices are fragrant and bloom in the oil.
- This releases their essential oils and deepens their flavor.
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Ready when: spices are aromatic and coat the onion mixture evenly
Tip: If the pot looks dry, the spices will burn. If needed, add a splash of broth to prevent scorching.
Add tomatoes and broth
- Pour in the crushed tomatoes (with their juice) and the chicken broth, stirring well to scrape up any browned bits from the bottom of the pot.
- Increase the heat to medium-high and bring the mixture to a simmer.
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Ready when: liquid begins to bubble gently at the edges
Tip: Scraping the bottom releases flavorful caramelized bits (fond) that enrich the broth.
Add legumes and chicken
- Return the seared chicken to the pot along with the rinsed lentils and drained chickpeas.
- Stir well to distribute evenly.
- Keep the heat at medium-high to maintain a steady simmer.
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Ready when: all ingredients are submerged and the soup returns to a gentle boil
Tip: Stir occasionally to ensure the lentils don't sink to the bottom and stick.
Simmer until lentils soften
- Reduce the heat to medium and simmer the soup gently for 25 to 30 minutes.
- The lentils should become tender and begin to break down slightly, the chicken should be cooked through (no pink inside), and the flavors should meld.
- Stir occasionally to prevent sticking.
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Ready when: lentils are tender and mostly broken down, chicken is white throughout with no pink
Tip: If the soup looks too thick partway through, add another ½ cup of broth. Harira should be thick but pourable.
Thicken with ground almonds
- In a small bowl, whisk the ground almonds with ½ cup of warm broth from the pot until smooth and lump-free.
- Pour this mixture into the pot while stirring constantly.
- Continue simmering for 3 to 4 minutes until the soup thickens slightly and coats the back of a spoon.
- The almonds add body and a subtle richness traditional to harira.
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Ready when: soup coats the back of a spoon and no raw almond taste remains
Tip: Whisking the almonds with broth first prevents lumps. Do not boil vigorously or the almonds may separate.
Add dates and honey
- Stir in the halved dates and drizzle in the honey.
- Simmer for 5 to 8 minutes until the dates soften slightly and infuse the soup with sweetness.
- The dates provide natural energy and a deep, caramel-like flavor that balances the savory spices.
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Ready when: dates are softened and honey is fully dissolved and incorporated
Tip: Taste as you go; you can add a pinch more honey if you prefer it sweeter, or lemon juice for brightness.
Season and finish
- Taste the soup and adjust the seasoning with kosher salt and freshly ground black pepper.
- Add a squeeze of fresh lemon juice if desired for brightness—it cuts through the richness beautifully.
- Ladle the soup into bowls.
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Ready when: soup tastes balanced and well-seasoned
Tip: Add lemon juice slowly and taste; a little goes a long way and brightens the soup without making it sour.
Garnish and serve
- Ladle the harira into bowls and top each serving with a scatter of toasted sliced almonds and fresh chopped cilantro.
- Traditionally, harira is served hot to break the fast during Ramadan, often alongside dates and soft flatbread such as msemen or khobz.
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Ready when: soup is steaming hot and garnishes are distributed evenly
Tip: Toast the sliced almonds in a dry skillet for 2 to 3 minutes just before serving for maximum crunch and flavor.
Good to know
Tips
- Toast whole spices (cumin seeds, cinnamon stick) and grind them yourself just before cooking for the deepest, most authentic flavor.
- Harira thickens as it cools; if it becomes too thick when reheating, thin it with extra broth a little at a time until it reaches your preferred consistency.
- Serve harira at the moment of iftar (breaking the fast) with fresh dates and a date juice—this traditional pairing provides immediate energy and comfort after a day of fasting.
- For a creamier texture without almonds, swirl in a tablespoon or two of Greek yogurt or sour cream just before serving, though this is not traditional.
Make ahead
You can prepare the soup up to 2 days ahead. Cool it completely, transfer to an airtight container, and refrigerate. Reheat gently over medium heat, stirring occasionally, until it reaches the desired temperature. Add fresh cilantro and toasted almonds just before serving for best texture and flavor.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The soup tastes even better the next day as flavors deepen. To reheat, warm gently over medium heat on the stovetop or in the microwave until steaming, stirring occasionally. Do not freeze for longer than 2 months, as the texture of the ground almonds may change slightly upon thawing. Thaw overnight in the refrigerator before reheating.
Substitutions
- ground almonds (almond flour) → ground sesame seeds (tahini powder) or a slurry of 2 tablespoons cornstarch mixed with 3 tablespoons water. Both create a silky texture, though ground sesame adds a nuttier flavor closer to traditional harira. Cornstarch creates a more neutral thickening effect.
- boneless, skinless chicken breasts → lamb shoulder, cut into ¾-inch cubes, or a combination of chicken and lamb. Lamb is traditional in many harira recipes and adds richer, deeper flavor. Use the same weight and follow the same cooking instructions.
- pitted dates → raisins, dried figs, or a combination; or 2 to 3 tablespoons of date paste. Raisins are milder and less sweet; figs add earthiness. Date paste adds concentrated sweetness and smoothness. Adjust the amount to your taste preference.
- fresh ginger → ½ teaspoon ground ginger. Dried ginger is more concentrated; use half the amount. Fresh ginger adds brightness, while ground ginger provides a warmer, slightly spicy note.
