Rfissa is a classic Moroccan dish known for its rich, savory flavors and comforting ingredients. Traditionally served during special occasions like family gatherings or celebrations, this hearty meal combines layers of shredded msemen (flatbread) or trid with a flavorful stew of slow-cooked chicken, lentils, and aromatic spices like fenugreek, saffron, and ginger. Perfect for sharing, Rfissa is a beloved dish that showcases Morocco’s culinary heritage, offering a delicious taste of tradition. Whether you’re hosting guests or craving something special, this authentic recipe will bring the flavors of Morocco to your table.
Time: 3h30
Prep: 60 minutes
Cook: 2h30
Serves: 4-6
Ingredients:
1 chicken (quartered or left whole)
2-3 large onions (chopped)
1/3 cup olive oil
2 tsp salt
2 tsp black pepper
1 tbsp ginger
2 tsp Ras El Hanout
1 tsp turmeric
1 tsp saffron threads (warmed gently then crumbled)
For the lentils:
1/2 cup lentils (uncooked)
2 tbsp fenugreek seeds (soaked overnight and drained)
1 tsp saffron threads (warmed gently then crumbled)
1 small bunch coriander (finely chopped)
1 small bunch parsley (finely chopped)
3 cups water
1 teaspoon smen (canned Moroccan butter)
For Msemen or Trid:
1 to 1 1/2 batches msemen (or trid, cooked)
Method:
Preparation
To mellow their flavor and soften them, soak fenugreek seeds in water for several hours or ideally overnight. When you’re ready to use them, drain the seeds. While they typically cook directly in the broth, consider tying the soaked seeds in cheesecloth to serve on the side for those who may not enjoy them.
If using regular chicken, soaking the lentils for a few hours can help them cook faster.
Marinating the Chicken
In a large, heavy-bottomed pot, combine the chicken with onions, olive oil, salt, pepper, ginger, turmeric, and Ras El Hanout spices. Stir well to coat the chicken, cover, and marinate in the refrigerator for a few hours or overnight.
Preparing the Msemen
You can either shred the msemen into small pieces—this is easier while they are hot—or plan to cook them while the chicken and lentils simmer on the stove.
Cooking the Chicken and Lentils
- Place the marinated chicken over medium heat and cook, covered, stirring occasionally for about 15 to 20 minutes, until a rich sauce forms.
- Depending on the type of chicken:
- For free-range chicken: Add the drained fenugreek seeds, saffron, parsley, cilantro, and 4 to 5 cups of water. Cover and simmer over medium-low to medium heat for about an hour. Then add the lentils and continue to cook, covered, for another hour or until both the chicken and lentils are tender. Add water as needed to maintain a hearty broth.
- For regular, factory-raised chicken: Add the drained lentils, drained fenugreek seeds, saffron, parsley, cilantro, and 3 to 4 cups of water. Cover and simmer over medium-low heat for about an hour, or until the lentils are tender and the chicken is cooked through. If the lentils are not cooked when the chicken is done, remove the chicken and return it to the pot once the lentils are ready.
There should be a generous amount of broth left; if not, add a little water, being careful not to dilute the seasoning. Taste the broth and adjust the seasoning as needed.
- Stir in a teaspoon of smen to enrich the broth. If desired, remove the chicken and briefly grill it to brown and crisp the skin.
Serving the Dish
Before serving, heat water in the base of a couscoussier. Place the shredded msemen in the steamer basket and steam for about 10 minutes until tender and heated through.
Arrange the msemen on a large platter, add the chicken on top, and spoon most of the broth, onions, and lentils over the dish. Reserve a couple of bowls of broth to serve on the side. If you used cheesecloth for the fenugreek, offer it in a separate bowl.
Traditionally, everyone gathers around the large dish, sharing from their side of the plate, using their hands or spoons to enjoy the meal together.