Moroccan Chicken Rfissa

🧂 Ingredients

• 1 large chicken – quartered or left whole
• 3 large onions – thinly sliced
• 1/2 cup olive oil
• 1 tsp. salt
• 1 tsp. ginger
• 1 tsp. pepper
• 1 tsp. Ras el Hanout (optional)
• 1 1/2 tsp turmeric (could be replaced by curry powder)
• 1/2 cup uncooked lentils
• 4 tbsp fenugreek seeds – soaked overnight and drained
• 1 1/2 tsp saffron threads – heated gently and then crumbled (optional)
• 1 handful fresh cilantro – finely chopped
• 1 handful fresh parsley – finely chopped
• 4 1/2 cups water
• 1 1/2 tsp Smen – (Moroccan preserved butter) (could be replaced by softened butter) Msemen or Trid
• 1 1/2 batches msemen, shredded – (or trid pastry)

Instructions

• 1 Making and shredding Msemen is best done ahead of time. We tear the Msemen into
  bite-size pieces while hot off the griddle.
• 2 When cool, store in a Tupperware. If prepared more than a day in advance, freeze
  the shredded Msemen until needed.
• 3 The night before (or at least six hours before cooking), soak the fenugreek
  seeds and lentils in separate bowls of cold water.
• 4 Drain when ready to use. (If desired, the soaked fenugreek seeds can be tied in
  cheesecloth to keep them separate from other ingredients in the pot.)
• 5 The night before (or at least six hours before cooking), we should mix the
  chicken with the onions, olive oil, salt, and pepper, ginger, turmeric, saffron
  and Ras el Hanout spices in a heavy-bottomed pot.
• 6 Stir to coat the chicken well, cover, and leave in the fridge to marinate.
• 7 Place the pot with the chicken on the stove over medium heat and cook, covered,
  stirring occasionally, for about 15 to 20 minutes, until a rich sauce has
  formed.
• 8 Then we add the drained lentils, drained fenugreek seeds, parsley, cilantro, and
  water.
• 9 Simmer, covered, over medium-low to medium heat for about 1 hour, or until the
  lentils are tender and the chicken is well cooked.
• 10 There should be a rich, ample broth in the pot. (If there’s not, add a little
  water during cooking, and tasting to be sure that the seasoning is not diluted.)
• 11 Taste the broth for salt, afterward, we add the smen, swirling the pot to
  incorporate it into the broth. If desired, remove the chicken from the pot, then
  place it under a broiler for a few minutes to brown and crisp the skin.
• 12 Steam the shredded msemen in a couscoussier for about 10 minutes, or until
  steaming hot and tender.
• 13 Spread or mound the hot, shredded msemen on a large serving dish.
• 14 Add the chicken to the bed of msemen, after that, distribute the lentils, onions
  and most of the broth overall.
• 15 Reserve a bowlful or two of broth to offer on the side. (If you tied the
  fenugreek in cheesecloth, empty it into a bowl to offer on the side as well.)
• 16 Rfissa is traditionally enjoyed communally from the serving dish, with each
  person eating from his own side of the plate by hand or with a spoon. And Voilà!

Nutrition Info