Rfissa with Chicken

Ingredients

Instructions

0 of 7 steps complete

1. 1Rinse fenugreek seeds. Place in a small saucepan with water to cover, simmer for 10 minutes and drain; this softens the seeds and reduces bitterness.
2. 2Heat oil in a large heavy pot over medium heat. Cook onions for 10 minutes until soft. Stir in garlic, ginger, turmeric, ras el hanout, saffron, salt and pepper for 1 minute.
3. 3Add chicken pieces and turn to coat with the onion mixture. Pour in broth and add drained fenugreek. Bring to a simmer, cover and cook gently for 25 minutes.
4. 4Add rinsed lentils and simmer for another 30–35 minutes until lentils are tender and chicken reaches 165°F (74°C) away from the bone. Add hot water as needed to keep a generous amount of broth.
5. 5Stir in parsley and cilantro. Warm the prepared msemen in a steamer or covered skillet according to their package, then tear into bite-size pieces.
6. 6Spread warm msemen over a large serving platter. Arrange chicken on top and ladle the lentils, onions and enough broth over the bread to soften it. Serve immediately with extra broth alongside.
7. 7Refrigerate chicken, broth and any unsoaked bread separately within 2 hours for up to 3–4 days. Reheat chicken and broth to 165°F before combining with warmed bread.