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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix the chicken with ginger, turmeric, black pepper, garlic, saffron, and salt. Let it marinate for at least 30 minutes.
Heat the olive oil in a large pot over medium heat. Add the onions and chicken pieces. Cook for about 5 minutes, stirring occasionally until the onions are softened.
Add the lentils, soaked fenugreek seeds, parsley, and cilantro. Pour in the water and bring to a boil. Reduce the heat and simmer for 60–75 minutes until the chicken is tender, the lentils are cooked, and the broth becomes rich and flavorful.
Shred the msemen or trid into bite-sized pieces. Arrange them on a large serving platter.
Pour some broth over the shredded msemen. Place the chicken in the center. Top with the lentils, onions, and fenugreek. Add more broth as desired.
Serve hot and enjoy this authentic Moroccan dish with family and friends.
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If you can't find Moroccan smen, you can substitute with ghee or omit it entirely.
For a more intense flavor, let the chicken marinate overnight in the refrigerator.
Can I use a different type of bread instead of msemen?
Yes, you can use any flatbread or even pita bread as a substitute.
Is it necessary to use saffron?
Saffron is optional and can be omitted if unavailable.
What can I use instead of fenugreek seeds?
Fenugreek seeds add a unique flavor, but you can omit them if necessary.
Can I make this dish vegetarian?
Yes, you can omit the chicken and use vegetable broth for a vegetarian version.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
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