Rfissa

Name: Rfissa
Cook time: 100 min
Total time: 100 min
Yield: 6 servings
Cuisine: Moroccan Maghreb
Ingredients: 1 Whole Chickens, about 1.6–2 kg, cut into pieces; 5 large Onions, thinly sliced, about 1 kg; 250g Lentils, green or brown, rinsed; 2 tbsp Fenugreek Seeds, helba, soaked overnight and drained; 2 tbsp Olive Oil; 1 tbsp Smen, preserved butter; 2 tsp Ground Ginger; 1 1/2 tsp Ground Turmeric; 1 tsp Pepper (Black), freshly ground; 2 1/2 tsp Salt, fine, or to taste; 1 bunches of Cilantro, fresh, tied; 1 bunches of Parsley, fresh, tied; 1.5 l Water, or enough to cover the chicken; 13 sheets of Trid Sheets, or msemen (rghaif), cooked and cut into wide strips; 1 pinches of Saffron Threads, crushed and soaked in 2 tbsp warm water

Rfissa is a comforting Moroccan dish of tender, spiced chicken and lentils spooned over soft, shredded trid sheets, finished with fragrant saffron and herb oil. Rich and deeply aromatic, it balances warm spices and nutty fenugreek with bright cilantro and parsley for a homey, celebratory meal. Serve steaming at the center of the table for a communal, soul-satisfying experience.

Rfissa is a comforting Moroccan dish of tender, spiced chicken and lentils spooned over soft, shredded trid sheets, finished with ... Show more

Traditional Moroccan Maghreb Recipe

Health Grade

A+ · Excellent

Rating

4.5

Time

1 hr40 min

Price

1,18 €

Calories

469 kcal

low calorie

healthy

gluten free

high protein

Method

Soak the fenugreek

Cover the Fenugreek Seeds with plenty of cold Water and leave them to soak overnight. Drain them well before you start cooking.

Prep the ingredients

If it is not already cut, divide the Whole Chicken into serving pieces at the joints. Thinly slice the Onion, rinse and drain the Lentils, and tie the Cilantro and Parsley together into a small bundle so you can lift them out later. Crush the Saffron Threads and let them steep in 2 tbsp warm water while you finish the rest of the prep.

Simmer the broth

Warm the Olive Oil and Smen in a large pot over medium heat. Add the onion and cook, stirring often, until soft and glossy. Stir in the Ground Ginger, Ground Turmeric, Pepper (Black), and Salt, then add the chicken and turn the pieces so they are well coated. Add the lentils, the drained fenugreek, the herb bundle, the saffron water, and enough water to just cover everything. Bring it to a gentle boil, lower the heat to a simmer, and cook partially covered for 45 minutes or until the chicken is tender and the lentils are soft. Lift out the herb bundle and taste the broth before assembling.

Assemble and serve

Spread the Trid Sheets in a wide serving dish. Spoon the chicken, lentils, and plenty of broth over the top, then let the bread sit for 2 minutes so it soaks up the sauce. Serve hot with a generous ladle of broth on each portion.