Rfissa
Torn strips of msemen flatbread soaked in a fenugreek-and-lentil chicken broth until softened, topped with the braised chicken itself. Traditionally prepared for new mothers after childbirth, since fenugreek is believed to aid milk production and postpartum recovery; the fenugreek seeds must be soaked and leached beforehand or the broth turns unpleasantly bitter.
Meat
⚠ Contains: Gluten, Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 whole chicken, cut into 8 pieces
- 2 tbsp fenugreek seeds, soaked overnight and drained
- 1 cup brown lentils
- 2 large onions, sliced
- 3 cloves garlic, minced
- 1 tsp saffron threads
- 1 tbsp ras el hanout
- 1 tsp ground ginger
- 1 tsp turmeric
- 2 tbsp smen or ghee
- 3 tbsp olive oil
- 6 pieces msemen, torn into strips
- Salt and pepper, to taste
- Chopped cilantro and parsley, for garnish
- 6 cups water
Steps
- In a large pot, heat the oil and smen, and saute the onions until soft.
- Add the chicken pieces, garlic, saffron, ras el hanout, ginger, turmeric, salt, and pepper, and brown lightly.
- Add the soaked fenugreek seeds and lentils. Pour in the water and bring to a boil.
- Reduce heat, cover, and simmer 45-60 minutes until the chicken is tender and the lentils are soft.
- Remove the chicken and set aside, then continue simmering the lentil broth until thickened, about 20 more minutes.
- Layer the torn msemen strips in a large serving platter, and ladle the hot broth and lentils over the bread to soften it.
- Top with the chicken pieces, garnish with cilantro and parsley, and serve immediately.