Meat, Maghreb and Middle East
Chicken trid with lentils and chickpeas
Chicken trid is a festive Moroccan dish for 4 people, ready in 1 hour 20 minutes, medium difficulty, around €2.90 per person. Crisp brick pastry sheets soak up a chicken broth flavored with lentils, chickpeas and melting onions. The key is pouring the strong broth over the pastry at the very last minute so it stays tender without getting soggy.
Tonight it's trid, that festive Moroccan dish where thin sheets of pastry soak up a chicken broth with lentils and melting onions, pure comfort in a bowl.
- Total time
- 1 h 20
- Difficulty
- Medium
- Cost per person
- €2.90
- Calories per person
- 560 kcalcalculated by Kiloach, your weight coach
- Season
- Winter, Fall
Chicken trid plays on a contrast you don't often get from one pot, onions cooked down until they almost turn into a sauce, a broth colored gold by saffron and cinnamon, and crisp pastry sheets that soak up that liquid without ever falling apart. Lentils and chickpeas add body, while the slow cooked chicken turns tender enough to pull apart with a fork.
This is a dish for a Sunday or an evening when you have a bit of time ahead of you, not really a quick weeknight dinner. It works well for guests, since it comes together in one large shared dish and looks impressive without requiring any tricky technique. The warm spices make it a natural choice for cooler autumn or winter evenings.
The ingredients
Butcher
- Chicken thighs 6
Dairy
- Brick pastry sheets 8
- Butter 30 g
Fruits and vegetables
- Onions 4
Pantry
- Green lentilsoften in the pantry 100 g
- Cooked chickpeasoften in the pantry 100 g
- Cinnamonoften in the pantry 1 tsp
- Ground gingeroften in the pantry 1 tsp
- Saffronoften in the pantry 1 pinch
- Oiloften in the pantry 3 tbsp
- Saltoften in the pantry 1 pinch
- Pepperoften in the pantry 1 pinch
Allergens Gluten
The step by step recipe
-
Brown the chicken thighs in a pot with the oil and butter, add the sliced onions and the spices. 15 min
The onions should release their juices and turn soft and golden over low heat.
-
Cover with water, add the rinsed lentils, cover the pot and let it simmer until the chicken is tender. 40 min
Skim the broth at the start, it stays clear and golden that way.
-
Add the chickpeas toward the end of cooking, taste and adjust the salt. 10 min
Keep a bit of the strong broth aside to soak the pastry later.
-
Dry the brick pastry sheets in a hot oven, then layer them in a serving dish. 8 min
They should be golden and firm, that way they hold up better once soaked in broth.
-
Ladle the broth over the pastry, top with the chicken and onions and serve right away.
Pour the broth on at the very last moment and serve quickly, the pastry should stay tender without turning soggy.
Our tips to get it right
- Let the onions cook low and slow without rushing them, they're what gives the broth its almost syrupy texture.
- You can prepare the broth and chicken ahead of time, but only layer the brick pastry right before serving so it doesn't soften too fast.
- If the broth tastes a bit thin by the end of cooking, let it reduce uncovered for a few minutes before pouring it over the pastry.
The variations
- You can swap the chicken thighs for boneless thigh fillets, which will cook a little faster.
- For a vegetarian version, skip the chicken, double the lentils and chickpeas, and use a well spiced vegetable broth instead.
- To save time, use leftover roast chicken and only prepare the lentil and chickpea broth, then assemble everything as in the recipe.
What to serve it with
- A lightly spiced carrot salad
- Hot mint tea
- Dates for a simple dessert
Storage
The broth and chicken keep for 2 to 3 days in the fridge in a sealed container, stored separately from the pastry sheets. You can freeze the broth with the chicken for up to 2 months, but prepare fresh pastry sheets when you're ready to serve. Reheat the broth gently before pouring it over the pastry.
Questions about this dish
Can you use something other than brick pastry?
Yes, filo pastry works too, just dry it a little less in the oven since it's thinner. Avoid thicker pastries, as they won't soak up the broth as well.
Can you make chicken trid ahead of time?
You can cook the chicken and broth a day ahead and reheat them gently. Only layer the brick pastry and pour the broth right before serving to keep the right texture.
Does chicken trid freeze well?
The broth with chicken, lentils and chickpeas freezes well for up to 2 months. The brick pastry doesn't freeze, so plan to dry fresh sheets in the oven right before serving.
Why skim the broth at the start of cooking?
Skimming removes the impurities that rise to the surface during the first minutes of simmering. This keeps the broth clearer and more golden, which matters here since it's the visible star of the dish.
How long does it take to make a chicken trid with lentils and chickpeas?
Count 1 h 20 in total, prep and cooking included. The recipe is rated “medium”.
How many calories are in a chicken trid with lentils and chickpeas?
About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does a chicken trid with lentils and chickpeas cost?
About €2.90 per serving, or €11.60 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains gluten. Always check the labels of the products you buy.
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