Rfissa with Chicken and Lentils

Ingredients

Quantities are for one portion.

• 50 gdry brown lentils
• 1 tspfenugreek seeds
• 15 mlolive oil
• 1 tspras el hanout
• salt and pepper to taste
• 10 gfresh cilantro (coriander), chopped
• 1onion, chopped
• 100 gflatbread (or msemen), torn into small pieces
• 150 gchicken thighs, bone-in

Method

1. Heat the olive oil in a heavy pot. Brown the chicken thigh on all sides.
2. Add the chopped onion to the pot, cooking until translucent. Stir in the ras el hanout, fenugreek seeds, salt, and pepper.
3. Rinse the dry brown lentils and add them to the pot along with the fresh cilantro.
4. Pour enough water to cover the chicken and lentils to create a generous amount of broth.
5. Bring to a simmer, cover, and cook until the lentils are tender and the chicken is fully cooked and shedding off the bone.
6. Warm the torn flatbread pieces so they are soft. Mound the bread at the base of a wide, shallow bowl.
7. Discard the cilantro stems. Ladle the hot chicken, lentils, and the rich spiced broth abundantly over the bread so it soaks up the liquid.