In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté for 5-6 minutes until softened and golden. Stir frequently to ensure even cooking, as this forms the flavourful base of the stew.

Add the chicken pieces to the pot along with ground ginger, turmeric, saffron, black pepper, and a pinch of salt. Stir well to coat the chicken evenly with the spices. Allow the chicken to brown for about 10 minutes, turning occasionally to develop flavour on all sides.

Add the rinsed lentils to the pot, followed by the butter (or smen for an authentic touch). Stir everything together, ensuring the lentils are well mixed with the chicken and spices. The addition of smen gives the dish its characteristic depth of flavour.

Pour in the chicken broth or water, ensuring the chicken and lentils are fully submerged. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for about 45 minutes, or until the chicken is tender and the lentils are cooked through.

Add the chopped cilantro and parsley to the pot, reserving a small amount for garnish. Stir well and continue to cook for another 10 minutes. The fresh herbs will enhance the flavor of the stew and add a bright note.

Check the seasoning of the stew and adjust if necessary. Add more salt or spices to suit your taste. The broth should be rich and aromatic, with a balance of warmth from the spices.

While the stew is finishing, prepare the serving platter. Arrange the torn msemen or flatbread pieces on a large serving dish. This bread will absorb the flavourful broth and provide the perfect base for the stew.

To serve, spoon the chicken, lentils, and broth over the bread, ensuring the bread is soaked with the flavourful juices. Garnish with the reserved cilantro and parsley. Serve Rfissa Medhoussa hot, with additional bread on the side to soak up the delicious stew.