Moroccan Tride (Torn Bread Stew)

🧂 Ingredients

• 8-10 Tride sheets (or thin crepes/msemen)(If using store-bought crepes, opt for plain ones. Msemen, a Moroccan flatbread, is an excellent substitute. If making from scratch, prepare them ahead of time.)
• 1.5 kg Whole chicken(Cut into serving pieces (e.g., 8-10 pieces). You can also use bone-in chicken thighs or breasts.)
• 200 g Brown or green lentils(Rinsed thoroughly.)
• 2 large Large onions(Finely chopped.)
• 2 tbsp Smen (Moroccan preserved butter)(If smen is unavailable, use unsalted butter and a pinch of fenugreek powder for a similar flavor profile.)
• 2 tbsp Olive oil
• 4 cloves Garlic(Minced.)
• 1 tbsp Ginger(Freshly grated or finely minced.)
• 1 tsp Turmeric
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 1 small Cinnamon stick
• 1 tsp Ras el hanout (optional)(Adds complexity to the spice blend.)
• 1 pinch Saffron threads (optional)(Crumbled and steeped in 2 tbsp warm water.)
• 1.5 liters Water or chicken broth(Approximately, adjust as needed for desired sauce consistency.)
• to taste Salt
• to taste Black pepper
• 1/2 cup Fresh cilantro(Chopped, for garnish.)
• 1/2 cup Fresh parsley(Chopped, for garnish.)

👨‍🍳 Instructions

1. 1

   Prepare the Tride Sheets: If making your own tride or msemen, prepare them according to your preferred recipe. This can be done ahead of time. If using store-bought crepes, ensure they are plain and at room temperature.

   ⏱️ 45 minutes (if making from scratch)
2. 2

   Sear the Chicken: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and smen over medium-high heat (around 190°C / 375°F if using a thermometer for the smen). Once the smen is melted and shimmering, add the chicken pieces and sear them on all sides until golden brown. Remove the chicken from the pot and set aside.

   ⏱️ 10-15 minutes
3. 3

   Sauté Aromatics: Add the chopped onions to the same pot. Cook, stirring occasionally, until softened and lightly golden, about 8-10 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant.

   ⏱️ 10 minutes
4. 4

   Add Spices and Lentils: Stir in the turmeric, cumin, coriander, cinnamon stick, and ras el hanout (if using). Cook for 1-2 minutes, stirring constantly, until the spices are fragrant. Add the rinsed lentils to the pot and stir to coat them with the spices.

   ⏱️ 3 minutes
5. 5

   Simmer the Stew: Return the seared chicken pieces to the pot. Pour in the water or broth, ensuring the chicken is mostly submerged. Add the steeped saffron (if using). Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently. The liquid should be bubbling very softly.

   ⏱️ 2 hours
6. 6

   Check for Doneness: After about 1.5 to 2 hours, check the chicken for tenderness – it should be falling off the bone. The lentils should be fully cooked and tender, and the sauce should have thickened. If the sauce is too thin, remove the chicken and lentils, and simmer the sauce uncovered for 10-15 minutes to reduce. If it's too thick, add a little more water or broth. Season generously with salt and black pepper to taste.

   ⏱️ 30 minutes
7. 7

   Assemble the Tride: While the stew is finishing, prepare your serving dish. Tear the tride sheets or crepes into bite-sized pieces and arrange them in a large, shallow serving platter or bowl. Ensure there's a good base layer.

   ⏱️ 5 minutes
8. 8

   Serve: Ladle the hot chicken and lentil stew generously over the torn tride. Make sure to get plenty of the rich sauce. Garnish with fresh chopped cilantro and parsley. Serve immediately while piping hot.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓Tride is traditionally made from a specific type of unleavened bread, but thin crepes or msemen are excellent and more accessible substitutes.
• ✓The beauty of Tride lies in the bread's ability to absorb the flavorful sauce. Ensure there's enough sauce to moisten the bread thoroughly.
• ✓This dish is incredibly satisfying and often served during special occasions or as a hearty family meal.
• ✓For an authentic flavor, try to find smen. Its unique taste is hard to replicate but adds a distinctive richness.

🔄 Variations

• Add a tablespoon of dried fenugreek leaves (helbeh) to the stew during the last 30 minutes of simmering for a traditional variation.
• Increase the lentil quantity for a more lentil-forward dish.
• Incorporate other vegetables like carrots or chickpeas into the stew.

🥗 Nutrition

Per serving