Rfissa

Ingredients

• 600 g chicken thighs
• 200 g green lentils
• 4 msemen sheets
• 2 large onion
• 1 tbsp fenugreek
• 0.5 g saffron threads
• 1 tbsp ras el hanout
• 1 tsp ginger
• 50 g butter
• 3 tbsp coriander

Steps

1. Soak the fenugreek seeds in warm water for 1 hour to reduce bitterness, then drain.
2. In a large pot, combine the chicken, sliced onions, ras el hanout, ginger, saffron, and butter.
3. Cover with water and simmer 45 minutes.
4. Cook the lentils separately in salted water until just tender, about 20 minutes, then drain.
5. Remove the chicken and shred the meat.
6. Return the meat to the broth along with the lentils and fenugreek.
7. Simmer 15 minutes.
8. Tear the msemen into rough pieces and arrange on a deep serving platter as a base.
9. Ladle the chicken, lentils, and sauce over the msemen.
10. Garnish with fresh coriander.