Recipe Instructions:
Ingredients:
• 4 pieces of msemen (Moroccan flatbread), shredded (if unavailable, substitute with phyllo dough or tortillas)
• 1 lb chicken thighs or breasts, bone-in
• 1 cup lentils, rinsed
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1 teaspoon ground fenugreek seeds
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground black pepper
• Salt, to taste
• 6 cups chicken broth or water
• 1/4 cup chopped fresh cilantro, for garnish
• 1/4 cup chopped fresh parsley, for garnish
• Olive oil
Instructions:
o Heat some olive oil in a large pot over medium-high heat. Brown the chicken on all sides until golden. Remove and set aside.
o In the same pot, add more olive oil if needed. Sauté the chopped onion until translucent. Add minced garlic and cook for another minute.
o Add fenugreek, cumin, coriander, ginger, turmeric, cinnamon, black pepper, and salt. Stir well to coat the onions.
o Return the browned chicken to the pot. Add rinsed lentils and chicken broth or water. Bring to a boil, then reduce heat to low. Cover and simmer for about 1 hour or until chicken is tender and lentils are cooked.
o If using msemen, shred them into bite-sized pieces. If using phyllo dough or tortillas, tear into small pieces.
o Add the shredded msemen (or substitute) to the pot. Stir gently to combine. Simmer for an additional 10-15 minutes, allowing the flavors to meld together and the bread to soak up some of the broth.
o Taste and adjust seasoning if needed. Serve hot, garnished with chopped cilantro and parsley.
