← Nouns Cooking · Moroccan

Ingredients

• 1.6 kg chicken, cut into pieces
• 3 Onion, thinly sliced
• 100 ml Olive oil
• 1 tbsp Ground ginger
• 1 tbsp Ras el hanout
• 1 tsp Ground turmeric
• 1 tsp Black pepper
• 2 tsp Salt
• 1 pinch Saffron, crumbled
• 2 tbsp fenugreek seeds, soaked overnight and drained
• 100 g green or brown lentils, rinsed
• 1 handful Coriander (cilantro), chopped
• 1 handful Parsley, chopped
• 1 l Water
• 30 g butter or smen (preserved butter)
• 8 msemen (see our recipe) or thin flatbreads, a day old

Method

1. Put the chicken, onions, oil, spices, saffron, salt and herbs in a large heavy pot over medium heat. Stir for 10 min until the onions soften and the chicken is coated in the golden spices.
2. Add the drained fenugreek, lentils and water. Bring to the boil, then cover and simmer for 1 hour, until the chicken is very tender (75°C (165°F) at the bone) and the lentils are soft. Stir in the butter.
3. While it cooks, tear the msemen into bite-size strips. Warm them in a steamer basket set over the pot for 10 min, or covered in the microwave.
4. Lift the chicken out and keep it warm. Boil the broth uncovered for 10 min to concentrate it; it should stay generous and soupy.
5. Pile the bread on a big platter and ladle over plenty of broth so it soaks right through. Set the chicken on top, spoon over the onions and lentils, and serve the rest of the broth on the side.

Tips

• Fenugreek gives rfissa its gentle bitter-sweet taste; soaking it overnight softens it. Traditionally served to new mothers and at family gatherings.
• No time to make msemen? Shop-bought chapati, paratha or thin lavash torn into strips work well. Contains wheat and dairy.

Sources

Written in our own words after cross-checking these recipes:

Taste of Maroc My Moroccan Food