Ingredients
- 1 Kg of sifted flour
- 1 chicken of 2kg
- 1 kg of onions
- 1 bowl of lentils
- 1 handful of fenugreek
- 1 tablespoon of ginger
- 1 tablespoon of pepper
- 1 tablespoon of ras el hanout
- 1 dose of saffron
- 1 bunch of coriander
- 3 tablespoons of smen, salt, pepper
Preparation
In a bowl, flour, salt and mix with lukewarm water. Knead the dough with the palms of your hands until you obtain a soft dough.
Shape the dough into balls the size of an egg, let them rest for 10 minutes, then spread them on a well-oiled surface until they are very thin. Take the corner of this sheet with the right hand, put it on the back of the left hand and take the second corner with the right hand and delicately place this sheet on a hot pan.
Cook them for a few seconds, turn the sheet which should remain white but well cooked. Put a second sheet on top, cook it for ten seconds. Turn both sheets at the same time. We fill around ten sheets in this way. Then remove them and do the same operation until the dough runs out.
The Rfissa sauce:
Wash and flambé the chicken and prepare a marinade with a large grated onion, 1/2 tablespoon of (ginger, ras el hanout pepper, pepper and salt) and a dose of saffron and leave the chicken to marinate in it for 2 hours in the fridge.
At the bottom of the couscous maker, put the smen, the onions cut into strips and brown for 5 minutes, then sprinkle with 2L of water, add the chicken and season with salt, pepper, saffron, ginger, ras el hanout and the tied coriander and cook over low heat for 45 minutes.
Cook the lentils and fenugreek separately with 3 ladles of the chicken sauce (so that the chicken broth does not change color.
Cut the dough by hand into small pieces and place them in the top of the couscous maker and leave to cook for 15 minutes.
Put the dough on a large plate, sprinkle with the chicken sauce and place the chicken on top along with the lentils and fenugreek.
source: la-cuisine-marocaine.com
