Classic Moroccan Chicken Fenugreek Stew over Shredded Flatbread

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A traditional Moroccan dish prized for restoring strength, this slow-simmered chicken and lentil stew is built around the warm, slightly bitter notes of fenugreek and ladled over torn flatbread that drinks up the aromatic broth. It is the kind of meal that fills the whole house with a perfume of saffron, ginger, and slow-cooked onions.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 25 gFat
• 6 gSaturated Fat
• 55 gCarbs
• 10 gFiber
• 5 gSugar
• 45 gProtein
• 720 mgSodium
• 950 mgPotassium
• 130 mgCalcium
• 6.5 mgIron
• 15 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the chicken and lentil stew

• 1 whole chicken (3.5 lb), cut into 8 pieces
• 1 cup green or brown lentils, rinsed and picked over
• 1 cup dried chickpeas, soaked overnight and drained
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 2 ripe tomatoes, diced (or 1 can diced tomatoes)
• 3 tbsp olive oil
• 4 cups water or low-sodium chicken broth

For the spice blend

• 1 tbsp fenugreek seeds, lightly crushed
• 2 tbsp dried fenugreek leaves
• 1 tsp ground turmeric
• 1 tsp ground ginger
• 1/2 tsp saffron threads, crumbled
• 1 tsp ras el hanout
• 1/2 tsp ground cinnamon
• 1 tsp kosher salt, plus more to taste

For the bread base and garnish

• 1 lb msemen or trid flatbread (or thin pita)
• 2 tbsp olive oil
• 1/2 cup fresh cilantro, chopped
• 1/2 cup fresh parsley, chopped

Directions

1. Heat the olive oil in a large Dutch oven over medium heat. Add the chopped onion and cook for 5 minutes until softened and translucent.
2. Add the garlic, fenugreek seeds, dried fenugreek leaves, turmeric, ginger, saffron, ras el hanout, cinnamon, and black pepper. Stir constantly for 1 to 2 minutes until the spices become deeply fragrant.
3. Add the chicken pieces in a single layer and brown lightly on both sides, about 5 to 7 minutes. Stir in the lentils, chickpeas, tomatoes, salt, and water or broth.
4. Bring to a boil, then reduce the heat to low, cover, and simmer gently for 65 to 75 minutes until the chicken is fall-off-the-bone tender and the lentils have completely broken down to thicken the broth.
5. While the stew cooks, prepare the bread base: tear the msemen or trid into bite-sized pieces and layer them in a large shallow serving dish. Drizzle with olive oil and set aside.
6. Remove the chicken pieces from the pot and let them cool on a board for 5 minutes. Shred the meat from the bones, discarding the skin if desired, and slide the meat back into the pot.
7. Stir in the fresh cilantro and parsley. Taste and adjust the salt and pepper, simmering for another 2 minutes to meld the flavors.
8. Just before serving, ladle the hot stew generously over the shredded bread, allowing the broth to soak in until the bread is soft and saturated but not mushy.
9. Serve immediately in deep bowls, making sure each portion gets plenty of bread, shredded chicken, lentils, and a generous spoonful of the golden broth.

Cook’s Notes

• Fenugreek is the soul of this dish; use both seeds and dried leaves for the layered flavor Moroccan cooks expect. Skipping either will change the character noticeably.
• Lightly dry-toast the fenugreek seeds in a small skillet for 30 seconds before crushing to deepen their nutty, maple-like aroma.
• If msemen or trid are unavailable, tear thin pita or even naan into pieces, brush lightly with oil, and toast briefly so they hold up to the broth.
• The bread is meant to be fully saturated with broth, not crisp like a crouton, so ladle generously and serve the moment the bread has soaked through.
• This stew is traditionally given to new mothers and anyone recovering from illness because the fenugreek, lentils, and slow-cooked chicken are believed to restore strength and warmth.

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