Rfissa

رفيسة · Rfissa

Ingredients13

• chicken, cut into pieces1.2 kg
• brown lentils250 g
• onions3
• fenugreek seeds2 tbsp
• ras el hanout1 tbsp
• ground ginger1 tsp
• saffron threads1 pinch
• smen or unsalted butter40 g
• olive oil3 tbsp
• fresh cilantro30 g
• fresh parsley20 g
• msemen or trid sheets6
• salt1 tsp

Method

1. Rinse the lentils. Soak the fenugreek seeds in warm water for 15 minutes, then drain.
2. Slice the onions. Heat the olive oil and smen in a large pot and cook the onions until soft.
3. Add the chicken, ras el hanout, ginger, saffron, and salt. Brown the pieces briefly.
4. Pour in enough water to cover, add the lentils, fenugreek, cilantro, and parsley. Simmer covered until the chicken and lentils are tender, about 1 hour.
5. Tear the msemen or trid into pieces and arrange them on a wide serving platter.
6. Ladle the hot broth over the bread so it soaks through, then top with the chicken and lentils.
7. Serve immediately, with extra broth on the side.