Warm, aromatic, and rich with tradition — Rfissa is a beloved Moroccan dish often served on special occasions like postpartum meals, family gatherings, or Eid. Made with slow-cooked chicken, lentils, and fenugreek (helba) in a deeply spiced broth, it’s poured over layers of shredded trid (thin, homemade flatbreads similar to msemen). The result? Comfort food at its finest — tender, saucy, and packed with soul-soothing flavor.
This dish is not just a meal — it’s an experience rooted in Moroccan hospitality and culture.
Ingredients:
- 1 whole chicken, cut into pieces
- 1 large onion, finely chopped
- 2 tablespoons of olive oil
- 2 garlic cloves, minced
- 1 teaspoon ginger powder
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 1 teaspoon black pepper
- Salt to taste
- 2 tablespoons of chopped parsley
- 2 tablespoons of chopped cilantro
- 1 cup of lentils (green or brown)
- 6 cups of water or chicken broth
- 2-3 tablespoons of butter
- 1/2 cup of chickpeas (optional)
Instructions:
- Prepare the Chicken:
- Heat olive oil in a large pot over medium heat.
- Add the chicken pieces and brown them on all sides. Remove the chicken and set aside.
- Cook the Aromatics:
- In the same pot, add the chopped onion and cook until softened.
- Add the garlic, ginger, turmeric, cinnamon, cumin, black pepper, and salt. Stir to combine, and let it cook for 2-3 minutes until fragrant.
- Make the Stew:
- Add the chicken back into the pot, along with the parsley, cilantro, lentils, chickpeas (if using), and water (or chicken broth).
- Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for about 45 minutes to an hour, until the chicken is tender and the lentils are cooked through.
- Finish the Stew:
- Once the chicken is cooked, remove the chicken pieces and set aside to cool slightly. Shred the meat and remove the bones.
- Return the shredded chicken to the pot, add butter for richness, and adjust seasoning to taste. Simmer for an additional 10 minutes.
- Serve:
- Traditionally, Rfissa is served over Msemen or with Khobz (Moroccan bread). The rich sauce, tender chicken, and lentils are perfect to soak into the bread.
Msemen – Moroccan Flatbread
Ingredients:
- 2 cups of all-purpose flour
- 1 cup of semolina flour
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 tablespoon of dry yeast
- 1 1/2 cups of warm water (adjust as needed)
- 1/4 cup of olive oil or melted butter (for brushing)
- Extra semolina for dusting
Instructions:
- Make the Dough:
- In a large bowl, mix the flours, salt, sugar, and dry yeast.
- Gradually add warm water, mixing to form a dough. Knead for 10 minutes until smooth and elastic.
- Rest the Dough:
- Cover the dough with a damp cloth and let it rest for about 30 minutes to 1 hour, until it has risen slightly.
- Shape the Msemen:
- Divide the dough into small balls (about the size of a golf ball). Roll each ball into a flat disc, using semolina to prevent sticking.
- Brush the dough with olive oil or melted butter, and fold it like a square (fold in the corners to the center). Roll it again to form a thin square.
- Cook the Msemen:
- Heat a non-stick skillet or griddle over medium heat. Place the Msemen in the pan and cook each side for about 2-3 minutes, until golden and slightly crispy. Brush with more butter or oil while cooking for extra flavor.
- Serve:
- Serve the Msemen warm alongside the Rfissa. It’s perfect for soaking up the delicious stew!
Lentils in Rfissa:
- Type of Lentils: Typically, green or brown lentils are used in Moroccan Rfissa. These types hold their shape well during cooking and absorb the flavors of the stew, making them perfect for this dish.
- Preparation: Lentils are added along with the chicken and other ingredients early in the cooking process. They simmer in the broth, absorbing the spices and flavors, and become tender by the time the stew is ready.
- Cooking with Chicken: The lentils cook alongside the chicken, chickpeas, and aromatic spices. They will absorb the flavors of the chicken, herbs, and spices, creating a hearty, flavorful base for the dish.
- Cooking Time: Since lentils don’t take as long to cook as meat, they will become soft and fully cooked in about 45 minutes to an hour of simmering, depending on the lentil variety and heat.
If you’re asking about how to make sure your lentils are well-cooked and absorb all the flavors:
Texture: If you’d like the lentils to have a bit of texture, you can adjust the cooking time slightly to ensure they are tender but not too soft.
Soaking: It’s generally not necessary to soak lentils before cooking, but you can rinse them to remove any debris.
Enjoy your Moroccan feast!