Rfissa Express – Fragrant Chicken and Lentils with Papardelle
A delightful dish featuring fragrant chicken, lentils, and papardelle pasta, infused with aromatic spices and fresh herbs.
Ingredients
Main Ingredients
- 4tbspolive oil
- 4large chicken legs
- 3large onions, sliced
- 20gfresh coriander, finely chopped
- 3clovegarlic cloves, peeled and crushed
- 1tspground turmeric
- 1tspground ginger
- 1tspras el hanout
- 3/4tspsalt
- 1/4tspground black pepper
- 1pinchsaffron threads
- 200mLvegetable or chicken stock
- 1cangreen lentils, drained
- 500gpapardelle, cooked according to packaging
How to make Rfissa Express – Fragrant Chicken and Lentils with Papardelle
Cooking the Chicken
Heat 2 tablespoons of olive oil in a large saucepan over medium-high heat.
Add the chicken legs, skin-side down, and sear for about 5 minutes until golden brown.
Transfer the seared chicken to a dish and set aside.
Preparing the Sauce
Reduce the heat to medium and add the remaining olive oil.
Add the onions, cover the pan, and cook for about 10 to 15 minutes until soft and translucent.
Add the coriander, garlic, turmeric, ginger, ras el hanout, salt, pepper, and saffron, and cook for 5 minutes.
Return the chicken legs to the pan and pour in the stock.
Bring to a boil, then reduce the heat to medium-low, cover, and simmer gently for 45 minutes.
Final Steps
Remove the chicken from the pan and adjust the consistency of the onion sauce as needed.
In a separate saucepan, warm the lentils with a ladle of the onion sauce.
Return the chicken to the pan over low heat.
Cook the pasta according to the packaging instructions.
Drain the pasta and serve immediately with the chicken and lentils on top.
Tips & Tricks
Ensure the oil is hot enough before adding the chicken to achieve a good sear.
Taste the sauce before serving and adjust the seasoning as needed.
For best texture, cook the pasta al dente.
Loading reviews...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia