Entree: Algeria – Central Culinary Region – الرفيسة ➤ Rfīsa (Stewed spiced chicken with fenugreek and legumes served over shredded semolina flatbread soaked in seasoned broth)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 50 min

Additional 25 min

Total 1 hr 20 min

Ingredients

- 1 whole chicken, cut into pieces, approx. 3 lb (1.4 kg)
- 2 tbsp (30 ml) olive oil
- 2 large onions, thinly sliced, approx. 12 oz (340 g)
- 1 tbsp (9 g) ground turmeric
- 1 tsp (2.6 g) ground ginger
- 1 tsp (2.6 g) ground cinnamon
- 1 tsp (2.3 g) ground black pepper
- 1 tbsp (10 g) kosher salt, or to taste
- 1 tbsp (9 g) fenugreek seeds, soaked in 1/4 cup (60 ml) warm water for 20–30 minutes and lightly crushed
- 1 cup (200 g) dried brown or green lentils, rinsed
- 1 can (15 oz) (425 g) chickpeas, drained and rinsed
- 6 cups (1.4 L) chicken stock or water
- 1/4 cup (60 ml) unsalted butter or clarified butter (smen)
- 8 small msemen or small thin flatbreads (trid), shredded, or about 12 oz (340 g) shredded/trida-style flatbread
- 1/4 cup (30 g) chopped fresh parsley or cilantro for garnish
- Lemon wedges for serving

Instructions

1. In a large heavy pot heat olive oil over medium heat. Add sliced onions and sauté until deeply softened and beginning to brown, about 10–12 minutes.
2. Stir in turmeric, ginger, cinnamon, black pepper, and salt; cook 1 minute until fragrant. Add the chicken pieces and brown lightly on all sides for 6–8 minutes.
3. Pour in the chicken stock (or water), add the rinsed lentils, crushed soaked fenugreek (with its soaking water), and chickpeas. Bring to a boil, then reduce to a gentle simmer. Cover and cook until the chicken and lentils are tender, about 40–50 minutes.
4. While the stew simmers, warm the shredded flatbread (msemen/trid) in a dry skillet or oven until pliable and slightly toasted. Arrange the warmed shredded bread on a large serving platter.
5. Remove chicken pieces and set aside. Using a slotted spoon, layer some lentils and chickpeas over the bread, then place the chicken on top. Pour hot broth liberally over the bread so it soaks up the sauce; add as much broth as desired for moistness.
6. Dot with butter over the top, sprinkle with chopped parsley or cilantro, and serve immediately with lemon wedges to squeeze over the dish.