Skip to main content

[ad_1]

Rfissa is a Moroccan dish consisting of chicken, fenugreek seeds, and lentils cooked in various spices, including Ras El Hanout and turmeric. It is typically served over shredded msemmen or other types of Moroccan flatbreads.

Moroccan Chicken lentils Rfissa served with boiled egg and msemmen bread on a plate.
Jump to:

In Arab cuisines, including North African and Middle Eastern, there are many dishes that consist of stewed meat served over bread. If you visit my blog, you will discover examples such as tashreeb, chakhchoukha, and Mansaf, where meat is served over bread.

In this post, I’d like to share with you a delicious Moroccan dish called Rfissa. The flavorful combination of savory chicken, earthy fenugreek seeds, and a blend of spices, including Ras El Hanout and turmeric, results in a uniquely delicious and satisfying taste. Due to its complexity, Rfissa is traditionally prepared for special occasions like family gatherings or during Ramadan

While in the Middle East, khubz or Saj bread is commonly used, Moroccan cuisine features a semolina flour mixture bread called Msemmen which has a sweet taste. When preparing Rfissa, using Msemmen bread is essential as it complements the dish perfectly. Since this recipe can be challenging, I recommend making the Msemmen bread a day earlier or using any store-bought alternative to save time.

Recipe Ingredient

Here are the ingredients need to make Rfissa:

Chicken: I am using chicken thighs and drumsticks because of their juicy texture, which adds richness to the stew

Spices: I use a traditional North African spice called Ras El Hanout, similar to the Middle Eastern Baharat spice. Additionally, I include turmeric, salt, and black pepper.

Herbs: I incorporate coriander and parsley leaves to enhance the flavor.

Fenugreek Seeds: This ingredient is crucial which has a slightly bitter and nutty taste

Lentils: I use brown lentils, a necessary component alongside fenugreek seeds. They provide nutrition with their high protein and fiber content

Msemmen: This Moroccan flatbread, renowned for its sweet flavor, is traditionally served during breakfast with jams or honey. For this recipe, I made my own Msemen, which I prepared a day earlier to save time when cooking Rfissa.

Other Ingredients: For the remaining components, you’ll need grated garlic and ginger, sliced red onion, and vegetable oil for sautéing. Additionally, I use boiled eggs during serving and include whole garlic during simmering to enhance the stew’s flavor.

Notes: If you don’t have Msemmen bread, you can use any flatbread, tortilla or Arabic Kuboos.

Things to do first before Cooking

Soaking the Brown Lentils overnight

Before starting the Rfissa recipe, it’s important to soak the fenugreek seeds and brown lentils overnight. This step helps reduce the cooking time and improves the texture by softening them.

Soaking the Fenugreek seeds overnight

Additionally, fenugreek seeds have a naturally bitter taste and aroma that can impact the overall flavor. Soaking them overnight helps mitigate the bitterness and strong smell. After soaking, make sure to rinse them thoroughly again to remove any remaining bitterness from the water.

However, this step is optional. If you don’t have the time to soak the ingredients or happen to forget, you can still simmer them during the cooking process, though it will take longer.

Step by Step Instruction

  • First, I heat vegetable oil in the pot over medium heat. Once it’s hot, I add sliced red onions and stir until they turn light brown.
  • Next, I add the chicken legs and thighs, giving them a quick stir before adding the ras el hanout spice and turmeric.
  • Pour water into the pot, and when it starts to boil, add grated garlic and ginger. Lower the heat to simmer for 30 minutes.
  • After 15 minutes of simmering, I add chopped coriander and parsley leaves, along with whole garlic cloves. This will help enhance the flavor of the Rfissa stew.
  • Once it has simmered for almost 25 minutes, add the drained brown lentils and fenugreek seeds. Gently mix to combine and continue simmering for 5 more minutes. Add salt and black pepper to taste.
  • After that, I remove the chicken and transfer it to a baking pan. Place the baking pan in the oven and let it broil for 5 minutes to brown the chicken.
  • While the chicken is broiling, I shred the Msemmen bread into smaller pieces.
  • For assembly, transfer the shredded bread onto a plate and then pour the stew, including fenugreek seeds and lentils, over it.
  • Lastly, once the chicken is done broiling, I serve it on top of fenugreek seeds, lentils, and Msemmen bread. Enjoy!”
Moroccan Chicken lentils Rfissa served with boiled egg and msemmen bread on a plate.Moroccan Chicken lentils Rfissa served with boiled egg and msemmen bread on a plate.

Other Moroccan Recipes to Try

Here are other delicious Morrocan food recipes to make at home:

1. Kebda Mchermla (Morrocan Liver in Chermoula Sauce)

2. Medfouna (BerberPizza)

📋 Recipe Card

Moroccan Chicken Rfissa

Saif Al Deen Odeh

Rfissa is a Moroccan dish consist of chicken, fenugreek seeds, and lentils cooked with spices like Ras El Hanout and turmeric. This flavorful dish is commonly served atop shredded msemmen bread.

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Course Main

Cuisine moroccan

Servings 5 people

Calories 580 kcal

Ingredients  

  • 7 pieces of chicken legs & thighs
  • 1 teaspoon Ras El Hanout
  • 1 teaspoon turmeric
  • ½ cup coriander leaves chopped
  • ½ cup parsley leaves chopped
  • 2 tablespoons fenugreek seeds
  • ¼ cup brown lentils
  • 4 pieces of Msemmen bread
  • 2 teaspoons grated garlic
  • 1 teaspoon grated ginger
  • 1 large red onion sliced
  • 3 tablespoons vegetable oil
  • 2 boiled eggs for serving
  • 1 whole garlic clove for simmering
  • Salt and Black Pepper for taste

Instructions 

  • First, heat vegetable oil in the pot over medium heat. Once hot, add sliced red onions and stir until they turn light brown.

  • Next, add the chicken legs and thighs, giving them a quick stir before adding the ras el hanout spice and turmeric.

  • Pour water into the pot and bring it to a boil. Add grated garlic and ginger when the water starts boiling. Reduce the heat to simmer for 30 minutes.

  • After 15 minutes of simmering, add chopped coriander and parsley leaves, as well as whole garlic cloves, to enhance the flavor of the rfissa stew.

  • Once you’ve simmered for almost 25 minutes, add drained brown lentils and fenugreek seeds. Gently mix to combine and continue simmering for an additional 5 minutes. Season with salt and black pepper to taste.

  • Afterward, remove the chicken and transfer it to a baking pan. Place the baking pan in the oven and let it broil for 5 minutes to brown the chicken.

  • While the chicken is broiling, shred the msemmen bread into smaller pieces.

  • For assembly, transfer the shredded bread onto a plate and pour the stew, including fenugreek seeds and lentils, over it.

  • Finally, once the chicken is done broiling, serve it on top of the fenugreek seeds, lentils, and msemmen bread. Enjoy!

Notes

  • Soaking the lentils and fenugreek seeds overnight is necessary to decrease both the cooking time and the bitterness from the seeds. 
  • In case msemmen bread is unavailable, alternative flatbreads like tortilla or Arabic khubz can be used. 
  • Instead of chicken, beef or lamb can be utilized as an alternative.

Nutrition

Serving: 4gCalories: 580kcalCarbohydrates: 57.5gProtein: 26.7gFat: 18.9gSaturated Fat: 2.9gCholesterol: 106mgSodium: 479mgPotassium: 901mgFiber: 13.8gSugar: 2.2gCalcium: 225mgIron: 22mg

[ad_2]
Source link

Leave a Reply