Moroccan Urfissa with chicken, lentils and semolina crepes

Ingredients

• 1 kg Chicken (coqlet pieces or thighs) (Cut into large pieces)
• 1 head Garlic (Coarsely grate)
• 0.5 g Saffron (Dissolve in 2 tablespoons of warm water)
• 2 c. à soupe Moroccan spices (cumin, ginger, paprika, turmeric, black pepper) (Mix before adding to the marinade)
• 1 c. à café Salt
• Assez l Water (To cover the chicken and the broth)
• 1 piece Red onion (Cut into small dice)
• 1 bunch Fresh coriander bunch (Whole, remove before serving)
• 2 c. à soupe Salted butter (or unsalted butter)
• 2 c. à soupe Olive oil
• 2 pieces White onions (Cut into thin strips)
• 1 cube Chicken stock cube
• 200 g Green lentils (Rinsed)
• 200 g Dried fava beans (Soak 4 h or overnight)
• 4 pieces Eggs (Hard‑boiled, cook 8 min)
• 50 g Whole almonds (Fry until golden)
• 250 g Fine semolina (For the crepe batter)
• 100 g All‑purpose flour
• 0.5 c. à café Salt (for the batter)
• 300 ml Water (for the batter) (Add gradually)
• 500 ml Frying oil (For frying almonds and optionally the crepes)

Instructions

1. Prepare the chicken marinade

   Grate the garlic, mix with the Moroccan spices, salt, diluted saffron and a little water. Coat the chicken pieces with this paste and rub well.

   Time: PT10M

2. Marinate the chicken

   Cover the dish and place in the refrigerator for at least 2 hours.

   Time: PT2H

3. Prepare the broth and start cooking the chicken

   In a large pot, place the marinated chicken, add the diced red onion, the whole coriander bunch, butter, olive oil, the whole garlic head and cover with water. Bring to a boil then reduce to medium heat.

   Time: PT30M

   Temperature: Medium

4. Turn the chicken halfway through cooking

   After 15 minutes, pierce the chicken with a fork to release the juices, turn it and continue cooking.

   Time: PT5M

   Temperature: Medium

5. Finish cooking the chicken in the oven

   Preheat the oven to 190°C. Transfer the chicken (with a little broth) to an oven‑proof dish and bake 25‑30 minutes until golden and tender.

   Time: PT30M

   Temperature: 190°C

6. Cook the lentils and fava beans in the broth

   In a side saucepan, add a few ladles of broth, the stock cube, rinsed lentils and pre‑soaked fava beans. Bring to a boil then simmer 30 minutes over medium heat.

   Time: PT30M

   Temperature: Medium

7. Cook the hard‑boiled eggs

   Drop the eggs into boiling water, cook 8 minutes, then cool under cold water and peel.

   Time: PT8M

8. Fry the almonds

   In a small pan, heat the frying oil and brown the almonds for a few minutes. Drain on paper towels.

   Time: PT5M

9. Prepare the semolina crepe batter

   In a mixer, combine the semolina, flour, salt and water gradually until a smooth, homogeneous batter is obtained.

   Time: PT10M

10. Let the batter rest

    Cover the batter with plastic wrap and let rest 15 minutes at room temperature.

    Time: PT15M

11. Roll out and cut the batter into thin strips

    Divide the batter into small balls the size of a tangerine, flatten between two sheets of parchment paper using a rolling pin, then cut into strips about 1 cm wide.

    Time: PT15M

12. Cook the crepes in the pan

    Heat a non‑stick pan over medium‑high heat, place a strip of batter, cook 30 seconds each side until the edges lift, then flip quickly.

    Time: PT10M

    Temperature: Medium‑high

13. Bake the crepe strips in the oven

    Lay the cooked crepes on a tray lined with parchment paper, bake 10 minutes at 180°C to make them slightly golden and crispy.

    Time: PT10M

    Temperature: 180°C

14. Plate the dish

    In a deep plate, lay a bed of crepes, generously ladle broth over them, add the white onion strips, lentils and fava beans, place the chicken pieces, sprinkle fried almonds, quartered hard‑boiled eggs and, if desired, a few confit garlic cloves.

    Time: PT5M

Nutrition Facts

Calories

850

Protein

45 g

Carbohydrates

70 g

Fat

30 g

Fiber

12 g