Rfissa Recipe (Moroccan Chicken with Lentils & Fenugreek) | Berber Cuisine

Ingredients

• 1 whole free-range chicken (about 3.5 lbs), cut into pieces
• 2 cups dried lentils, rinsed
• 1/4 cup dried fenugreek seeds, soaked overnight and drained
• 2 large yellow onions, finely sliced
• 6 garlic cloves, minced
• 1/4 cup extra-virgin olive oil
• 2 tablespoons unsalted butter
• 2 teaspoons ground ginger
• 2 teaspoons ground turmeric
• 1 teaspoon ground cinnamon
• 1 teaspoon ground black pepper
• 1 teaspoon ground white pepper
• 1/2 teaspoon saffron threads, steeped in 2 tablespoons warm water
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 2 teaspoons kosher salt (plus more to taste)
• 1/2 cup fresh cilantro, finely chopped
• 1/2 cup fresh flat-leaf parsley, finely chopped
• 1.5 lbs msemen or trid (Moroccan flatbread), torn into bite-sized pieces