Rfissa, a traditional Moroccan dish often served after childbirth, consists of chicken simmered in a sauce with lentils and fenugreek, served over torn layered flatbread. It is nourishing and comforting, and is also prepared for special occasions.
Cook the onion in oil over medium heat. Add the turmeric, ginger, and fenugreek, then add the chicken and cook for 8 minutes.
Add the water, cover, and cook over low heat for 35 minutes, until the chicken is tender.
Add the lentils and cook for 15–18 minutes more. Season with salt.
Briefly warm the layered flatbread, tear it into pieces, and spread it over the bottom of a serving platter.
Pour plenty of the hot chicken and lentil sauce over the bread and serve.
Store in a covered container in the refrigerator for 3 days; store the bread separately and warm it before serving.
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