Moroccan Chicken Rfissa with Spiced Lentils and Crispy Fried Onions

Ingredients

• 1 whole chicken, cut into pieces (about 3 lbs / 1.4 kg) 1 whole chicken, cut into pieces (about 3 lbs / 1.4 kg)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 4 cups (950 ml) chicken broth 4 cups (950 ml) chicken broth
• 1 cup (200 g) green lentils 1 cup (200 g) green lentils
• 1 cup (200 g) brown lentils 1 cup (200 g) brown lentils
• 2 tablespoons butter 2 tablespoons butter
• 2 large onions, thinly sliced 2 large onions, thinly sliced
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 35g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until golden brown.
2. 2.
   Add the minced garlic, grated ginger, turmeric, cinnamon, cumin, paprika, salt, and black pepper to the pot. Stir well to combine and cook for another minute.
3. 3.
   Add the chicken pieces to the pot and brown them on all sides.
4. 4.
   Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer for about 1 hour or until the chicken is tender.
5. 5.
   While the chicken is cooking, rinse the lentils under cold water and drain.
6. 6.
   In a separate pot, bring 4 cups of water to a boil. Add the lentils and cook for about 20-25 minutes or until tender. Drain and set aside.
7. 7.
   Once the chicken is cooked, remove it from the pot and shred the meat using two forks. Discard the bones and return the shredded chicken to the pot.
8. 8.
   In a frying pan, melt the butter over medium heat. Add the thinly sliced onions and cook until golden brown and crispy. Remove from the pan and set aside.
9. 9.
   In the same frying pan, add enough vegetable oil to deep fry the onions. Heat the oil over medium-high heat and fry the onions until golden and crispy. Remove from the oil and drain on a paper towel.
10. 10.
    To serve, place a generous portion of spiced lentils on a plate. Top with shredded chicken and garnish with crispy fried onions. Serve hot and enjoy!

Treat your ingredients with care...

• Lentils — Rinse the lentils thoroughly before cooking to remove any debris. Cook them until they are tender but still hold their shape for the best texture in the dish.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the spice blend.
• To save time, you can use pre-cooked rotisserie chicken instead of cooking the chicken from scratch.
• Serve the Chicken Rfissa with warm Moroccan bread or couscous for a complete meal.
• If you prefer a thicker consistency, you can mash some of the lentils before serving.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a delicious next-day meal.

Serving advice

Serve the Chicken Rfissa hot, allowing the fragrant aromas to entice your senses. Garnish each plate with a sprinkle of fresh cilantro or parsley for a pop of color and freshness.

Presentation advice

Present the Chicken Rfissa in a large serving dish, allowing the layers of shredded chicken, spiced lentils, and crispy fried onions to be visible. The vibrant colors and contrasting textures will make it an enticing centerpiece for any Moroccan-inspired gathering.