Rfissa with Chicken, Lentils, and Saffron

Place the fenugreek seeds in a bowl, cover with a little hot water, and let soak for at least 20 minutes. Then drain the water to reduce any bitterness and give the seeds a milder flavor.

Rinse the lentils thoroughly under cold water until the water runs clear. Meanwhile, finely chop the onion, crush the garlic, and grate the ginger on a fine grater.

Gently rub the saffron between your fingers to release more aroma. Measure out the spices (turmeric, cumin, cinnamon) into a bowl so you can add them easily during cooking.

Heat olive oil and optionally ghee in a large pot. Add the chopped onion and sauté over medium heat for about 8-10 minutes, until soft and mildly sweet.

Stir in the garlic, ginger, and prepared spice mixture. Briefly sauté until fragrant. Add the chicken thighs, season with salt and pepper, and brown on all sides for 3-4 minutes to develop color.

Pour water into the pot until the chicken is nearly submerged. Add the bay leaf and saffron. Bring to a boil, then reduce the heat, cover, and simmer for about 25 minutes until the chicken starts to soften.

Stir in the drained lentils and pre-soaked fenugreek. Continue simmering for another 30-40 minutes, until both the chicken and lentils are fully tender. Add more water as needed during cooking and season to taste with salt and pepper.

Finally, stir in chopped flat-leaf parsley, mix well, and let the dish rest off the heat for 5 minutes. This allows the flavors to meld and makes the dish even more aromatic.

Tear the msemen flatbreads into strips or pieces and arrange them on a large serving platter as a base.

Pile the whole chicken thighs and the lentil-vegetable mixture on top of the bread. Generously spoon the hot broth over everything and let it sit for several minutes so the bread absorbs the juices.

Finish with fresh cilantro for garnish if desired. Serve rfissa hot, ideally from a large platter in the center of the table for sharing.