May 22, 2013

Moroccan Trid

This dish is known as the "poorman's bisteeya". Trid (pronounced treed) is a dish that is made with chicken, lentils, and savory spices. When the dish is complete it is served on a bed of crispy flatbread, sort of like pancakes, but much thinner. I cheated and used Indian paratha, which is crispy and very tasty. Besides, it was already made, all I had to do was brown it a little. This is delicious, fast, and easy to make, plus it is healthy for you too! 


2 tbs vegetable or olive oil
2 tbs butter or ghee (clarified butter)
1-2 large onions, chopped
2-4 garlic cloved, minced
6 pieces of chicken, skinned
1 tsp ginger
1 tsp turmeric
1/4 - 1 tsp cinnamon, I used less than the recipe called for
2 pinches of saffron
1 chicken bouillon cube, optional
1 tsp paprika
2 tbs Italian parsley, chopped
2 tbs cilantro, chopped
1-2 cups of water
salt/pepper to taste
3/4 cup lentils

In a large pot add the oil and butter.  Once the pot is hot, add the onion and garlic.  Saute until the onions are translucent.  Next, add the spices, bouillon cube, cilantro, and parsley.  Saute for a couple of minutes.  Then add the chicken.  Cover and let it cook for about 10 minutes and then turn over to brown the other side.  After the meat has browned, pour enough water in the pot to just cover the chicken.  Cover and simmer for about 20 minutes.  Add the lentils and simmer until they are tender. If it get too dry add a bit more water. The sauce is to be somewhat thick, not at all like a soup. Sprinkle some chopped cilantro and parsley on top. Serve with fried bread, paratha, or arab style flatbread.  Enjoy! 

Cooks Note:  Some people sprinkle the stew with powdered sugar, but I felt that it was wonderful the way that it is prepared above.