Tender spiced chicken and lentils in a fragrant broth.
Soak the fenugreek seeds in cool water overnight, then drain them well. Rinse the lentils and set both aside.
Season the chicken with 1 1/2 teaspoons salt, black pepper, ginger, ras el hanout, turmeric, and saffron. Let it rest for 20 minutes so the spices begin to perfume the meat.
Heat the olive oil in a wide heavy pot over medium heat. Add the onions and cook for 8 to 10 minutes, stirring often, until soft and translucent but not deeply browned.
Add the seasoned chicken and garlic. Turn the pieces for 6 to 8 minutes, until their surfaces look opaque and the spices smell fragrant.
Pour in the water or stock, then add the cilantro, parsley, smen, and remaining salt. Bring to a gentle boil, cover, lower the heat, and simmer for 35 minutes.
Add the lentils and drained fenugreek. Simmer partly covered for 30 to 35 minutes, until the lentils are tender and the chicken reaches 165 F at the thickest part. Add a little hot water if the broth reduces too quickly.
Warm or steam the torn msemen until soft and pliable, then arrange it in a shallow serving platter.
Place the chicken over the msemen. Spoon the onions, lentils, and plenty of hot broth over the top, wait 5 minutes for the pastry to absorb the sauce, and serve immediately.
Soaking fenugreek softens its assertive bitterness while keeping the traditional aroma. Prepared msemen or trid can be made ahead and reheated briefly before serving. Add hot water during simmering only as needed to keep enough broth for soaking the pastry.
6 servings
1 chicken portion with pastry and broth
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.