Moroccan Rfissa: Saffron Chicken, Lentils and Fenugreek over Shredded Msemen

What you need

• 1.2 kg (2 3/4 lb) whole chicken, cut into 8 pieces
• 3 large onions, thinly sliced
• 1 tsp ground ginger
• 1 tsp ground turmeric
• 1/2 tsp ras el hanout
• 1/2 tsp black pepper, ground
• 1 pinch saffron threads, about 10 threads, crumbled
• 1 tsp salt, plus more to taste
• 60 ml (1/4 cup) vegetable oil, or olive oil
• 2 tsp smen, Moroccan aged butter, optional
• 1 bunch parsley and coriander, small, tied together
• 1 tbsp fenugreek seeds, soaked in hot water for 30 min
• 1 l (4 cups) water
• 100 g (1/2 cup) green lentils, rinsed
• 8 msemen, Moroccan flatbreads, cooked, or trid

Method

Restated from the original video

1. 1

   In a large heavy pot, toss the chicken with the onions, ginger, turmeric, ras el hanout, pepper, saffron, salt, oil and 1 tsp of the smen.

2. 2

   Set the pot over medium heat and cook, stirring now and then, until the onions soften and the spices smell toasty, about 10 min.

3. 3

   Drain the fenugreek and tie it in a small piece of muslin, or add it loose.

4. 4

   Pour in the water, add the herbs and the fenugreek and bring to a boil. Cover and simmer over low heat for 30 min.

5. 5

   Ladle out about 250 ml (1 cup) of the sauce for the lentils. Keep the chicken simmering, covered, until very tender and falling from the bone, 30-40 min more. It must reach 74 °C (165 °F) inside.

6. 6

   Meanwhile, put the lentils in a small pan, cover with water by 1 cm (1/2 in) and simmer, covered, until tender and the water is absorbed, 20-25 min.

7. 7

   Stir the reserved sauce and a pinch of salt into the lentils and simmer for 10 min more.

8. 8

   Lift out the herbs and the fenugreek bag. The sauce should be plentiful and thin; if it is watery, boil it uncovered for a few minutes. Stir in the remaining smen and taste for salt.

9. 9

   Warm the msemen in a steamer basket or a dry pan, then tear them into thin strips onto a large platter.

10. 10

    Ladle plenty of the onion sauce over the msemen so it soaks in. Arrange the chicken on top, spoon the lentils around and serve very hot.

Imported from choumicha.ma. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.