Rfissa

Ingredients

• 1 whole chicken, about 1.6 kg, cut into 8 pieces
• 500 g msemen or trid pastry, or 8 stale flatbreads
• 3 large onions, thinly sliced (about 700 g)
• 200 g brown or green lentils
• 2 tbsp fenugreek seeds
• 1 tbsp ras el hanout
• 1 tsp ground ginger
• 1 tsp ground turmeric
• 1 tsp freshly ground black pepper
• Large pinch saffron threads, about 20 threads
• 2 tsp salt, plus more to finish
• 60 ml olive oil
• 50 g butter or smen
• 1 small bunch flat-leaf parsley
• 1 small bunch coriander
• 1.5 litres water
• 1 tbsp rose water (optional)

Before you cook

• Soak the fenugreek seeds in cold water for 30 minutes, then drain them.
• Rinse the lentils in a sieve under cold running water.
• Crumble the saffron threads between your fingers into 2 tablespoons of warm water and leave them to steep.
• Tear the msemen into strips roughly the width of two fingers.
• Tie the parsley and coriander together into a single bundle with kitchen string.

Steps

1. Put the chicken pieces into a wide, heavy pot with the olive oil, butter, ras el hanout, ginger, turmeric, black pepper and salt.
2. Turn the chicken over in the spices with your hands until every piece is thickly coated.
3. Set the pot over medium heat and cook for 10 minutes, turning the chicken twice.
4. Add the sliced onions and the herb bundle, then pour in the steeped saffron water.
5. Pour in the 1.5 litres of water and bring the pot to a boil.
6. Lower the heat, cover the pot and simmer for 45 minutes.
7. Add the drained fenugreek seeds and the rinsed lentils.
8. Cover and simmer for a further 30 minutes, until the lentils are soft and the chicken pulls easily from the bone.
9. Lift out the chicken pieces onto a plate and discard the herb bundle.
10. Taste the broth and add salt until it tastes bold rather than gentle, because the bread will absorb a great deal of it.
11. Stir in the rose water if you are using it.
12. Ladle about a third of the broth into a jug and set it aside for serving.
13. Pile the torn msemen into a steamer basket set over the simmering pot and steam for 15 minutes, until soft and hot through.
14. Tip the steamed bread into a large shallow platter and spread it into an even layer.
15. Ladle enough hot broth over the bread to soak it thoroughly, then leave it for 5 minutes to drink the liquid in.
16. Spoon the lentils, fenugreek and onions over the bread.
17. Arrange the chicken pieces on top in a mound.
18. Carry the reserved jug of broth to the table so everyone can add more as they eat.