Rfissa-Style Chicken with Lentils, Fenugreek and Caramelised Onions
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Ingredients
- 8 chicken thighs, bone-in
- 3 onions, thinly sliced
- 2 tbsp dried fenugreek leaves
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 400 g brown lentils, drained and rinsed
- 500 ml chicken stock
- 4 flatbreads
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 878 kcal
- Protein
- 59.6 g
- Carbohydrate
- 57.7 g
- of which sugars
- 9 g
- Fat
- 43.1 g
- of which saturates
- 10.8 g
- Fibre
- 8.6 g
- Salt
- 2.75 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large flameproof casserole and brown the chicken thighs, then lift out onto a plate.
- 2
Add the onions to the pan and cook over a low-medium heat for 15 minutes, stirring often, until deeply golden.
- 3
Stir in the dried fenugreek leaves, ground ginger and ground turmeric and cook for 1 minute.
- 4
Return the chicken to the pan with the chicken stock, cover and simmer for 25 minutes, until the chicken is cooked through with no pink remaining.
- 5
Add the brown lentils and simmer uncovered for a further 8-10 minutes, until the sauce has thickened.
- 6
Tear the flatbreads into pieces and divide between bowls, then spoon over the chicken, lentils and onion broth.
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