Moroccan chicken with lentils and torn flatbread (Rfissa)

1. Soak the fenugreek seeds and the lentils separately for 2 hours (or overnight). Knead the flour with the semolina, salt and water into a smooth, elastic dough and rest for 20 minutes.

2. Turn the chicken in the olive oil with the thinly sliced onions, ras el hanout, saffron, half the coriander, salt and pepper for 10 minutes until the onions collapse.

3. Add the drained fenugreek, pour in the water and simmer covered for 45 minutes; then add the drained lentils for another 20-25 minutes until the lentils are tender and the sauce is golden and thick.

4. Divide the dough into 8 balls, stretch them very thin with oiled hands, brush with butter, fold into quarters, then flatten slightly and cook in a hot frying pan for 2-3 minutes per side.

5. Tear the hot flatbreads into thin strips and moisten them with a ladle of sauce in a large dish so they soak it up.

6. Pile the chicken and lentils on the torn bread, pour plenty of sauce over and sprinkle with the remaining coriander.

Tip: Rfissa is the dish of Moroccan mothers: it's traditionally cooked after childbirth, as fenugreek and lentils give strength, but it's also common at gatherings of friends. Soaking tames fenugreek's characteristic, slightly bitter, maple-syrup-like aroma. To save time, you can use ready-made msemen or thin flatbread.