Rfissa — Fenugreek Whole Chicken Legs over Shredded Msemen

Ingredients

• 2 lb Whole Chicken Legs, in large bone-in pieces
• 3 onions, sliced thin
• 1 cup cooked lentils
• 2 tbsp fenugreek seeds, soaked 2 hours
• 2 tbsp ras el hanout
• 1 tsp ground ginger
• Pinch saffron in 2 tbsp warm water
• ¼ cup olive oil
• 3 cups stock
• 6 msemen or 3 large flour tortillas, torn in strips
• Salt and black pepper

Method

1. Brown the Whole Chicken Legs in the oil over medium-high on all sides, 8 minutes, then lift it out. Cook the onions in the same pot with a good pinch of salt until they slump and turn sweet, 12 minutes.
2. Return the Whole Chicken Legs with the ras el hanout, ginger, saffron water, drained fenugreek, and stock. Simmer covered 45 minutes for poultry, until the meat pulls away easily and the broth is deep amber.
3. Add the lentils and simmer uncovered 10 minutes to concentrate the broth. Fenugreek is assertive — if it tastes medicinal, another 10 minutes of simmering rounds it out.
4. Steam the torn msemen strips over the pot in a colander for the last 10 minutes until hot and pliant, then spread them across a wide platter.
5. Ladle broth over the bread until it drinks its fill, pile the Whole Chicken Legs, onions, and lentils on top, and pour the rest of the broth into a jug for the table.