Moroccan Chicken Rfissa
Author: sherazade jewels
Ingredients
For msemen
500 g flour
1 bowl of fine semolina
salt
Water to pick up
Oil for processing
For the sauce:
1 chicken
3 to 4 onions
parsley
coriander
1 glass of lentils to cook in water with 4 to 5 seeds of rumba
olive oil
1 c to c of each spice: pepper, ginger, psibissa (nutmeg flower), fenugreek (halba)
1 sachet of saffron powder
Salt according to the taste
Juice of 1/2 lemon
Instructions
Prepare the mnemens
Put the flour and the salt in a dish
Make a well
Add water gradually to collect flour
Form a ball not too hard or too sticky.
Work it lightly
Shape balls by helping you with oil
Cover and leave aside.
Meanwhile, prepare the sauce.
Chop 1 onion with parsley and coriander
Put it all in a pot
Add lemon juice, olive oil and spices
Place your chicken and brush it.
Add water halfway up
Let it be for now.
Prepare the onions by finely cutting them into rings.
Once the chicken is cooked, put it in parchment paper and put it in the oven.
In the sauce, add the onions and cooked lentils with water.
Add water if necessary.
Cook the patties by lowering them as finely as possible (the secret is to make them crunchy and to iron them in the top of the couscousier)
Put the msemen cut and steamed in a large dish
Pour in the sauce
Remove chicken
Cover and enjoy 10 minutes after
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