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Moroccan Chicken Rfissa with Lentils and Fenugreek

A Moroccan dish of shredded msemen or trid soaked in a chicken broth seasoned with ras el hanout, fenugreek and lentils. Warming and nourishing.
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مدة التحضير 30 minutes
مدة الطهي 1 hour 15 minutes
الوقت الكلي 1 hour 45 minutes
عدد الحصص: 5 people
Ingredients Method Notes

المقادير
  

  • 1 free-range chicken, cut into pieces
  • 3 onions, thinly sliced
  • 1 cup of lentils
  • 2 tablespoons of fenugreek
  • 1 tablespoon of ras el hanout
  • 1 teaspoon of ginger
  • 1 teaspoon of turmeric
  • A few strands of saffron
  • Salt and pepper
  • Olive oil
  • Shredded msemen, trid or meloui (about 6 pieces)
  • Coriander and parsley

Method
 

  1. Soak the fenugreek in warm water, then blanch it briefly to soften its bitterness before draining.
  2. In a pot, sauté the onions in the oil, add the chicken, the spices (ras el hanout, ginger, turmeric, saffron) and the salt, then stir.
  3. Add the water, coriander, parsley and fenugreek, cover, and let the chicken simmer over low heat.
  4. After half an hour, add the lentils and let them cook with the chicken until the broth turns nice and rich.
  5. Steam the shredded msemen pieces over the pot or in a steamer until they soften.
  6. Arrange the msemen on the serving dish, pour over the hot broth, top with the chicken and lentils, and serve right away.

ملاحظات

Soaking and lightly blanching the fenugreek reduces its bitterness while keeping its benefits.
You can use ready-made msemen or trid to save time.
Adjust the amount of broth so the dish stays moist without being drowned.