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MoroccanAuthentic Cuisine

Chicken Rfissa

Serves 8 Entree chicken, Poultry

Chicken Rfissa

Rfissa, a cherished Moroccan dish, centers around torn msemen or trid, soaked in a fragrant broth of lentils and fenugreek-infused chicken. Traditionally prepared for a new mother, it embodies the warmth and care of home cooking, offering nourishment during recovery. Its comforting presence also extends to anyone in need of a soothing meal, making it a staple in moments of care and healing.

The dish envelops you with its aromatic layers, as the rich broth mingles with the earthy lentils and the subtle bitterness of fenugreek. Ras el hanout and turmeric add depth, while smen enriches the flavor profile. Each bite is a tender embrace, leaving a warming sensation that lingers long after the meal is over.

Ingredients

  • 1.5 kg (3.3 lb)chicken
  • 200 g (7 oz)lentils
  • 2 tbspfenugreek seeds, soaked
  • 2onions
  • 1 tspras el hanout
  • 1 tspturmeric
  • 8msemen or trid sheets
  • 2 tbspsmen
  • 1 1/2 tspsalt
  • 1 handfulcilantro, chopped

Method

  1. In a large heavy-bottomed pot, place the 1.5 kg (3.3 lb) chicken and cover it with water until it's just submerged. Add the 2 onions, finely chopped, along with 1 tsp ras el hanout, 1 tsp turmeric, and 1 1/2 tsp salt. Bring the pot to a boil over high heat, then reduce to a gentle simmer. Skim off any foam that rises to the surface to keep the broth clear.
  2. Add the 200 g (7 oz) lentils and the 2 tbsp soaked fenugreek seeds to the pot. Stir gently to combine, ensuring the lentils are submerged in the broth. Cover the pot and let it simmer on low heat. Cook until the chicken is tender and begins to fall apart, and the lentils are soft, which should be indicated by the chicken meat pulling away easily from the bone.
  3. While the chicken is cooking, prepare the msemen or trid sheets. Tear the 8 msemen or trid sheets into large, bite-sized pieces and spread them evenly in a wide serving dish. This will allow them to soak up the broth evenly later.
  4. Once the chicken is done, remove it from the pot and set it aside on a plate. Check the consistency of the broth; it should be rich and flavorful. If it seems too watery, let it simmer uncovered for a few more minutes to reduce slightly.
  5. Add 2 tbsp smen to the broth and stir until it melts completely, infusing the broth with its rich, buttery flavor. Taste and adjust the seasoning if necessary, adding more salt if needed.
  6. Place the chicken back into the pot to reheat briefly, then pour the hot broth and lentils over the torn msemen in the serving dish. Ensure the bread pieces are well-soaked with the broth, as they should absorb the flavors and become soft but not mushy.
  7. Arrange the chicken pieces on top of the soaked msemen. Sprinkle a handful of chopped cilantro over the dish for a fresh, aromatic finish. Serve immediately, ensuring each portion includes a generous amount of chicken, lentils, and soaked msemen.
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From the cookbook

Authentic Moroccan Cuisine

This recipe is from Authentic Moroccan Cuisine by Yassine Sbiti — the Moroccan volume in the ComidaTime International Cuisines series.

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