Kitchen · Main dishes
Rfissa
Chicken, lentils and fenugreek over shredded msemen. The dish made for a new mother, and for anyone who needs comfort.
- Preparation25 min
- Cooking1 h 15 min
- Total1 h 40 min
- Serves6
Ingredients
| 1.5 kg | chicken, free-range if possible, in pieces |
| 3 | onions, sliced |
| 100 g | brown lentils |
| 2 tbsp | fenugreek seeds, soaked for 2 hours |
| 1 tsp | ground ginger |
| 1 tsp | turmeric |
| 1 tsp | black pepper |
| 1 tsp | ras el hanout |
| pinch | saffron |
| bunch | coriander and parsley, tied together |
| 3 tbsp | olive oil |
| 1 tbsp | smen |
| 1.5 l | water |
| 8 | msemen, or 500 g trid |
| salt |
Method
- Rub the chicken with the spices, salt and oil. In a large pot, colour it with the onions and smen for 10 minutes.
- Add the water, lentils, drained fenugreek and herb bundle. Cover and simmer for about an hour, until the chicken is tender. There should be plenty of broth.
- Tear the msemen into strips and warm them in a steamer over the pot for 10 minutes.
- Spread the msemen in a large dish and moisten with a few ladles of broth. Set the chicken in the middle, cover with the onions and lentils, and serve the remaining broth on the side.
Tip
Fenugreek gives rfissa its taste. If its bitterness is new to you, start with half the amount.