Rfissa Recipe

• 1 Chicken (quartered)
• 3 large Onions (thinly sliced)
• 1/3 cup Olive Oil
• Salt to taste
• 2 tsp Pepper
• 1 tbsp Ginger
• 2 tsp Ras El Hanout
• 1/8 tsp Moroccan Yellow Colorant
  
  For the Lentils:
• ½ cup uncooked Lentils
• 2 tbsp Fenugreek Seeds (soaked overnight and drained)
• 1 tsp Saffron Threads (heated gently and then crumbled)
• 1 small handful Cilantro (finely chopped)
• 1 small handful Parsley (finely chopped)
• 3 cups Water
• 1 tsp Smen
• 1½ cup cooked Msemen (shredded)

• Take chicken with the onions, olive oil, salt, pepper, ginger, yellow colorant, ras el hanout and mix it well. Keep it marinated in the fridge for all night.
• Put chicken in a pan and cook it covered on medium flame for 15-20 min.
• Mix in lentils, fenugreek seeds, saffron, parsley, cilantro, water and boil it covered on medium to high flame until lentil & chicken are cooked. Stir in smen.
• Place the msemen on a plate and pour over the chicken.
• Serve it hot.