Lunch · Moroccan
Chicken and Lentil Rfissa
Homemade rfissa with boneless chicken and lentils over ready-made msemen, with ginger, turmeric and fenugreek.
- per serving
- 752 kcal
- Protein
- 50 g
- Total time
- 1 h 30 min
- Makes
- 1 serving
- High protein
Instructions
Weigh 180 g of raw skinless, boneless chicken thigh meat and cut it into 4 cm pieces. Slice the 90 g of onion, chop the 6 g of garlic and rinse the 35 g of dried green or brown lentils.
Heat the 15 g of oil in a Dutch oven. Soften the onion for 10 minutes over low heat, add the garlic, two pinches of ginger, two of turmeric, one of cumin and a small pinch of ground fenugreek. Stir for 30 seconds.
Add the chicken and brown it for 6 minutes, turning it. Add the lentils and 350 ml of water, bring to a simmer, cover and cook for 35 to 40 minutes.
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