Rfissa with Chicken, Lentils and Msemen

Rinse the lentils. Cover the fenugreek seeds with hot water and let soak for 20 minutes, then drain. Pat the chicken dry and rub with 1 tsp salt and 0.5 tsp black pepper.

Heat the oil in a large heavy-bottomed pot. Brown the chicken in batches for 3–4 minutes per side until lightly golden, then transfer to a plate.

In the same pot, cook the sliced onion for 8–10 minutes until softened. Add the minced garlic, ginger, turmeric and ras el hanout, and cook for 1 minute until fragrant.

Return the chicken to the pot, pour in the water, and add the cilantro, parsley, saffron and remaining salt. Bring to a boil, cover and simmer over low heat for 45 minutes.

Stir in the lentils and fenugreek, then simmer for another 25–30 minutes, until the chicken is tender and the lentils are cooked through; add a little more water if needed.

Remove the chicken, pull the meat off the bones in large pieces, and keep the sauce hot. Discard the cilantro and parsley stems from the pot.

Tear or cut the msemen into strips 2–3 cm wide and steam for 5–7 minutes until soft and hot.

Spread the msemen over a large deep platter, then top with the chicken, lentils and onion sauce. Serve the rfissa hot, spooning extra sauce over it as you eat.