Rfissa
Chicken over bread.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Marinate Chicken: Rub the chicken with half of the Ras el Hanout, saffron, salt, pepper, and olive oil. Let sit for at least 30 minutes.
- 2
Start Stew: In a large pot, brown the chicken with the sliced onions. Add the remaining Ras el Hanout, drained fenugreek seeds, and enough water to cover the chicken. Bring to a boil.
- 3
Add Lentils: Add the soaked lentils to the pot. Reduce heat, cover, and simmer for 45-60 minutes until chicken and lentils are completely tender.
- 4
Prepare Bread: Shred the Msemmen flatbread into bite-sized pieces. Steam them lightly in a couscoussiere for 5 minutes until soft and warm.
- 5
Assemble: Spread the warm bread on a large serving platter. Place the chicken in the center and generously ladle the hot lentil stew and broth over the bread. Let it soak for a minute before serving.
Plan it in Listahan
Add Rfissa to your week, check it against your household's allergens, and build the shopping list automatically.