Moroccan Chicken Rfissa - Trid Pastry with Chicken, Lentils, and Fenugreek

There may be nothing elegant about pouring hot meat and broth over a plateful of bread, yet around the world such humble fare is regar...

There may be nothing elegant about pouring hot meat and broth over a plateful of bread, yet around the world such humble fare is regarded as savory, satisfying comfort food at its best. You'll find chicken and chickpeas, lamb and vegetables, and a number of soups served this way in Iraq, the United Arab Emerites, and Italy, respectively.

Morocco has its own mouthwatering version: rfissa medhoussa, or trid, a wonderfully savory chicken, onion, and lentil dish that's served on a bed of shredded trid pastry, msemen, meloui, or even day-old bread. The blend of ras el hanout, fenugreek seeds (helba in Arabic), saffron, and other spices makes a truly unique and delicious dish. As such, it's traditionally served on the third day following the birth of a child or for other special occasions. Of course, it can be offered at other times as well, and it's a favorite to offer at casual company dinners.

Organic, free-range chicken (djaj beldi) are preferred for this dish, but regular chickens may be used instead. You'll find the stew itself easy to make, while the traditional bed of trid or msemen is more time-consuming. Although that can be done concurrent with the stewing of the chicken, you may find it preferable to make the msemen a day or more in advance; once shredded, it can be frozen until needed and then reheated by steaming in a couscoussier.

Cooking time is for a free-range chicken; reduce the time by half if using a regular chicken. If serving four people, make one batch of msemen. If serving six, make 1 1/2 batches.
Ingredients

• For the Chicken:
• 1 chicken (quartered or left whole)
• 2 to 3 large onions (thinly sliced)
• 1/3 cup olive oil
• 2 teaspoons salt
• 2 teaspoons black pepper
• 1 tablespoon ginger
• 2 teaspoons ras el hanout
• 1 teaspoon turmeric
• 1 teaspoon saffron threads (heated gently and then crumbled)
• For the Lentils:
• 1/2 cup lentils (uncooked)
• 2 tablespoons fenugreek seeds (soaked overnight and drained)
• 1 teaspoon saffron threads (heated gently and then crumbled)
• 1 small bunch cilantro (finely chopped)
• 1 small bunch parsley (finely chopped)
• 3 cups water
• 1 teaspoon smen (Moroccan preserved butter)
• For the Msemen or Trid:
• 1 to 1 1/2 batches msemen (or trid, cooked)