Rfissa Express (Chicken & Lentils with Pappardelle)

Ingredients

• 800 gChicken thighs, bone-in
• 2 largeOnions, thinly sliced
• 150 gBrown lentils
• 1 tspFenugreek seeds
• 1 tspGround ginger
• 1 tspTurmeric
• 1 tspRas el hanout
• 1 pinchSaffron threads
• 3 tbspOlive oil
• 2 tbspButter
• 1 literChicken stock or water
• 250 gDried pappardelle pasta
• 0.25 tbspFresh cilantro, chopped
• 1.5 tspSalt
• 0.5 tspBlack pepper

Instructions

1. 1

   Heat the olive oil and butter in a large pot over medium heat. Add the sliced onions and cook slowly for 10-12 minutes until deeply softened and golden.

2. 2

   Add the chicken thighs, fenugreek seeds, ginger, turmeric, ras el hanout, saffron, salt, and pepper, and stir to coat the chicken in the spiced onions.

3. 3

   Pour in the chicken stock, bring to a boil, then reduce heat and simmer covered for 25-30 minutes, until the chicken is very tender.

4. 4

   Add the lentils and continue simmering for another 15-20 minutes, until the lentils are soft and the broth has thickened and turned deeply flavorful.

5. 5

   Meanwhile, cook the pappardelle in a separate pot of salted boiling water according to package instructions until al dente, then drain.

6. 6

   Toss the cooked pappardelle in a little of the rfissa broth to coat and flavor it.

7. 7

   To serve, spread the sauced pappardelle over a large platter, top with the chicken, lentils, and remaining broth.

8. 8

   Scatter with fresh cilantro and serve hot.