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Name: Rfissa
Total time: 1 h 45 min
Yield: Serves 6
Cuisine: Morocco
Ingredients: 1.2 kg chicken, cut into pieces; 250 g brown lentils; 3 onions; 2 tbsp fenugreek seeds; 1 tbsp ras el hanout; 1 tsp ground ginger; 1 pinch saffron threads; 40 g smen or unsalted butter; 3 tbsp olive oil; 30 g fresh cilantro; 20 g fresh parsley; 6 msemen or trid sheets; 1 tsp salt

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Morocco1 h 45 minServes 6cocinado antes

Rfissa

رفيسة · Rfissa

Ingredientes13

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

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Preparación

Rinse the lentils. Soak the fenugreek seeds in warm water for 15 minutes, then drain.
Slice the onions. Heat the olive oil and smen in a large pot and cook the onions until soft.
Add the chicken, ras el hanout, ginger, saffron, and salt. Brown the pieces briefly.
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.
Tear the msemen or trid into pieces and arrange them on a wide serving platter.
Ladle the hot broth over the bread so it soaks through, then top with the chicken and lentils.
Serve immediately, with extra broth on the side.