Rfissa Moroccan Chicken Lentil Stew

🧂 Ingredients

• 3 tbsp Olive Oil
• 2 lb Bone in Chicken Thighs
• 2 Red Onions

  sliced
• 6 Garlic Cloves

  sliced
• 2 Tomatoes

  finely chopped
• 2 tbsp Tomato Paste
• 2 tsp Ground Ginger
• 2 tsp Ras El Hanout
• 1/2 tsp Fenugreek
• 1 tsp Ground Black Pepper
• Pinch Saffron Threads
• 4 cups Chicken Stock
• 1/2 cup Green Lentils
• 1/2 cup Split Peas

  soaked overnight
• 1/3 cup Cilantro

  chopped
• 2 tbsp Butter
• 2 Eggs

Instructions

• 1 Heat the oil in a large skillet over high heat and cook the chicken for 3-4
  minutes on each side until golden brown. Remove from the pan and set aside.
• 2 Reheat the pan over medium heat and add the onions and garlic. Cook, stirring
  occasionally, for 6-8 minutes until golden. Add the tomatoes and tomato paste.
  Mix well and cook for 1 to 2 minutes or until the tomatoes start to break down.
• 3 Add the ginger, ras el hanout, fenugreek, pepper, saffron and a pinch of salt.
  Mix well and return the chicken to the pan. Pour in the stock and add lentils,
  split peas, and half the cilantro. Mix well. Bring to a boil, cover, reduce to
  heat to low and cook for 2 hours, or until the chicken is cooked through and
  split peas are soft and tender. Once cooked, add the butter and most of the
  remaining cilantro. Mix together so the butter melts and makes the sauce
  shimmer.
• 4 Meanwhile, bring a pan of water to a boil and hard boil the eggs for 5-6
  minutes. Drain, peel and chop into quarters.
• 5 Heat a non-stick skillet over high heat. Cook the chapatis for 10-20 seconds on
  each side. Slice into strips and put into a large serving dish. Top with cooked
  chicken and spoon over the lentils. Arrange the eggs over the top and scatter
  the remaining cilantro. Serve hot.

Nutrition Info