Entree: Western Sahara – Northern Culinary Region – رفيسة ➤ Rfissa (Stewed chicken and lentils served over shredded thin flatbread with fenugreek-scented broth)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr

Additional 30 min

Total 2 hrs

Ingredients

- 1 whole chicken, cut into pieces, approx. 3 lb (1.4 kg)
- 2 cups (400 g) brown or green lentils, rinsed
- 2 tbsp (30 ml) olive oil
- 1 large onion, thinly sliced, approx. 8 oz (225 g)
- 1 small onion, thinly sliced for frying, approx. 3 oz (85 g)
- 4 cloves garlic, minced
- 1 tbsp (15 g) grated fresh ginger
- 1 tbsp (12 g) fenugreek seeds, lightly toasted and crushed
- 2 tsp (8 g) ground turmeric
- 1 tbsp (15 g) paprika
- 1 tsp (2 g) ground cinnamon
- 2 tsp (10 g) kosher salt, adjust to taste
- 1/2 tsp (1.5 g) ground black pepper
- 8 cups (1.9 L) water or low-sodium chicken stock
- 1 bay leaf
- 3 thin flatbreads (msemen, trid, or thin crepes), shredded, approx. 10 oz (280 g)
- 2 tbsp (30 g) unsalted butter
- 1/4 cup (60 ml) extra-virgin olive oil, warmed for serving
- 1/4 cup (10 g) chopped fresh cilantro or parsley for garnish
- 1/4 cup (35 g) toasted slivered almonds for garnish (optional)

Instructions

1. In a large heavy pot or Dutch oven heat 2 tbsp (30 ml) olive oil over medium-high heat. Pat chicken pieces dry and brown in batches until golden on all sides; remove and set aside.
2. In the same pot add the large sliced onion and cook until softened and beginning to caramelize, about 8–10 minutes.
3. Add the garlic and grated ginger and cook 1–2 minutes until fragrant. Stir in the crushed toasted fenugreek seeds, turmeric, paprika, cinnamon, salt, and pepper; cook briefly to bloom the spices.
4. Return the browned chicken to the pot, add the rinsed lentils, bay leaf, and pour in the 8 cups (1.9 L) water or stock. Bring to a boil, then reduce to a simmer.
5. Cover and simmer gently until the chicken is cooked through and tender and the lentils are soft, about 45–60 minutes. Skim excess foam or fat as needed.
6. While the stew cooks, fry the small sliced onion in 2 tbsp (30 g) butter in a skillet over medium-high heat until deep golden and crisp; drain on paper towel and reserve for garnish.
7. Heat the shredded flatbread briefly in a low oven or steam to soften if dry. Arrange the shredded flatbread on a large shallow serving platter.
8. When the stew is ready, remove the bay leaf and shred or pull the chicken into pieces in the pot, mixing with the lentils and broth. Adjust seasoning.
9. Spoon the hot chicken, lentils, and generous ladles of broth over the shredded flatbread so it soaks through. Drizzle the warmed olive oil over the top.
10. Garnish with fried onions, chopped cilantro, and toasted almonds if using. Serve immediately, allowing diners to pull pieces from the communal platter.