Rfissa 🐔

Método

1. 1

   Simmer chicken with chickpeas, fenugreek, half the onions, ginger, saffron and cinnamon in water 40 minutes until the broth turns golden and fragrant; salt to taste.

2. 2

   Meanwhile fry remaining onion slices in oil until deep caramel, drain.

3. 3

   Tear msemen into bird's-nest piles on a wide serving platter.

4. 4

   Ladle the hot broth and chicken over the pastry so it drinks the liquid; the fenugreek's faint bitterness keeps it honest.

5. 5

   Top with crispy onions and fried almonds, dust lightly with cinnamon; serve immediately, shared.