Rfissa

Rfissa

Rfissa is a traditional Moroccan dish often made to celebrate special occasions, such as the birth of a child. It’s a hearty, comforting dish featuring shredded msemen (a type of Moroccan flatbread) or trid (thin, crepe-like pancakes) served with a flavorful, spiced chicken and lentil stew. Here’s how to make Rfissa:

Ingredients:

For the Chicken Stew:

  • 1 whole chicken (about 1.5 kg/3.3 lbs), cut into pieces
  • 2 large onions, finely chopped
  • 3-4 garlic cloves, minced
  • 1/2 cup green lentils, soaked for 1 hour
  • 1/4 cup olive oil
  • 1 teaspoon ground ginger
  • 1 teaspoon ground turmeric
  • 1 teaspoon ras el hanout (Moroccan spice blend)
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon saffron threads, crumbled
  • 1/2 teaspoon ground fenugreek seeds (optional, but traditional)
  • 1 cinnamon stick
  • 1 small bunch fresh cilantro, tied together with kitchen string
  • 1 small bunch fresh parsley, tied together with kitchen string
  • Juice of 1 lemon
  • Salt to taste
  • 4 cups chicken broth or water

For the Msemen or Trid:

  • 8-10 msemen or trid sheets (homemade or store-bought) – you can find recipes for msemen online if you’d like to make them from scratch.

Instructions:

1. Prepare the Chicken Stew:

  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onions and garlic, and sauté until softened and fragrant.
  • Add the chicken pieces to the pot and brown them on all sides, about 5-7 minutes.
  • Stir in the ground ginger, turmeric, ras el hanout, black pepper, ground cinnamon, saffron, and fenugreek (if using). Cook the spices for a minute to release their aroma.
  • Add the soaked lentils, cinnamon stick, cilantro, parsley, and lemon juice. Season with salt.
  • Pour in the chicken broth or water, ensuring that the chicken is mostly covered. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 1 to 1.5 hours, or until the chicken is tender and the lentils are cooked through.

2. Prepare the Msemen or Trid:

  • If you are making msemen or trid from scratch, prepare them according to your recipe. If using store-bought, heat them gently to soften if needed.
  • Once ready, tear the msemen or trid into large pieces and arrange them on a large serving platter.

3. Assemble and Serve:

  • When the chicken stew is ready, remove the cilantro and parsley bunches, and the cinnamon stick.
  • Taste the stew and adjust the seasoning with salt and pepper if necessary.
  • Ladle the chicken, lentils, and sauce over the torn msemen or trid on the serving platter. The bread will absorb the delicious sauce.
  • Serve Rfissa hot, with additional broth on the side if desired.

Tips:

  • Fenugreek: The use of fenugreek seeds gives Rfissa its characteristic flavor, but it’s optional if you can’t find it. You can substitute with a pinch of ground mustard seeds or leave it out entirely.
  • Make Ahead: You can prepare the chicken stew ahead of time and reheat it when ready to serve. This allows the flavors to meld even more.
  • Vegetarian Version: For a vegetarian version, you can substitute the chicken with chickpeas or a variety of root vegetables, and use vegetable broth instead of chicken broth.

Enjoy your delicious and comforting Rfissa!