Trid (Chicken R’Fissa): A spectacular dish of shredded Trid pastry topped with chicken thats been stewed with onions, fenugreek and spices. It’s a gift from the Moroccan kitchen. Here’s how you make it: For the chicken A pinch of saffron threads 150ml (2/3 cup) water 2 whole chickens (3 kg / 1.5 lb) 6 garlic cloves, grated 1T turmeric 1T ginger 1T Ras el Hanout 1t black pepper 1T salt 1T smen 1kg (2.2 lb) white onions, thinly sliced 70ml (1/4 cup) olive oil 70ml (1/4 cup) vegetable oil 2 whole garlic bulbs 1 tablespoon butter 1L (4 cups) water For the lentils 200g (1 cup) brown lentils, rinsed For the fenugreek 100g (1/2 cup) fenugreek, rinsed For serving 800g (28oz) Trid flatbread 10 Medjool dates 10 walnut halves 10 quail eggs, boiled and peeled 1 tablespoon garden cress seeds 1 tablespoon poppy seeds Step 1: Preparing the Chicken 1- In a small bowl, place the saffron threads and water, and set aside to steep. 2- In large bowl or clay plate (Gassaa), add the garlic, spices,...