Chicken and Lentil Rfissa
Ingredients
- 1.2 kgChicken thigh (cut into pieces)
- 4 pcOnion (finely sliced)
- 150 gGreen lentil (rinsed)
- 1 tbspfenugreek (whole seeds)
- 40 gUnsalted butter (cold)
- 50 mlExtra virgin olive oil
- 1 tbspGinger ground
- 1 tbspturmeric
- 1 tbspRas el hanout
- 1 pinchSaffron
- 1 pcCoriander (tied bunch)
- 1 pcParsley (tied bunch)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 8 pcMsemmen or Trid bread (cut into pieces and steamed)
Method
Tender chicken falling off the bone, served over shredded msemmen bread soaked in a fragrant broth. The powerful aroma of fenugreek and saffron defines this bold dish.
- 1
Mix ginger, turmeric, ras-el-hanout, saffron, and olive oil. Coat the chicken. In a large pot, sear the chicken pieces until the skin is well browned.
- 2
Add the sliced onions and butter. Sweat without browning until they are translucent and melting.
- 3
Add the fenugreek, green lentils, and the tied bunch of parsley and coriander. Pour in 1.5 liters of water. Season with salt and pepper. Bring to a boil then reduce heat.
- 4
Cover and simmer for about 1 hour. The meat should pull away from the bone and lentils should be tender but not mushy. The broth should be rich.
- 5
Place the msemmen pieces in a large dish. Generously soak them with the hot broth. Top with the chicken, lentils, and onions.
Frequently asked questions
How do you get this dish right?
- Fenugreek is the soul of this dish, but its flavor is strong: don't add more if you're not familiar with it.
- If the broth reduces too much, add a bit of hot water during cooking to ensure you have enough sauce for the bread.
- The msemmen should be shredded by hand into irregular pieces to better catch the sauce.
How long does this dish keep?
Store the broth and chicken separately from the bread. Reheat over low heat in the pot.
