Rfiss

Instructions

1. Cut the onions into thin slices and sweat them in the olive oil over medium heat until translucent.
2. Add the chicken, garlic, ginger and spices, then brown the pieces for 5 min, turning them over.
3. Pour in the water, add the fenugreek and the potatoes peeled and cut into quarters, then simmer covered for 40 min.
4. Cut the flatbreads into squares and arrange them on the bottom of a large deep dish.
5. Strain the broth and ladle a good amount over the flatbreads so they soak it up without falling apart.
6. Place the chicken and potatoes on top of the flatbreads, then drizzle with a little broth.
7. Melt the smen in a small saucepan with the ras el hanout and pour this fragrant butter over the dish.
8. Sprinkle with coriander and preserved lemon, and serve right away with the rest of the broth in a sauceboat.