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A Beloved and Iconic Dish in Moroccan Cuisine
Chicken Rfissa is not only a beloved dish but also an iconic staple in Moroccan cuisine, cherished for its comforting flavours and deep cultural significance. Traditionally, it is prepared for special occasions, such as family gatherings or celebrations marking the birth of a child. This hearty meal beautifully exemplifies Morocco’s love for slow-cooked, aromatic stews, as well as its skilful layering of flavours. Typically, Rfissa consists of tender chicken, flavorful lentils, and a unique blend of spices, all served over shredded msemen (Moroccan flatbread) or trid (a delicate, thin pastry), making every bite both rich and satisfying.
Cooking the Chicken Rfissa
At the heart of Chicken Rfissa lies the perfectly seasoned chicken, which is slowly infused with a fragrant mixture of ras el hanout, saffron, ginger, and turmeric. These spices not only give the dish its signature golden hue but also create a depth of flavour that defines its delicious taste. While the chicken simmers, often in a tajine or a large pot, the flavours gradually meld together, resulting in a beautifully balanced and aromatic stew. Meanwhile, onions, garlic, and lentils are added, further enriching the dish with their natural sweetness and hearty texture. As everything cooks together, the flavours continue to develop, ensuring that each component enhances the overall taste, making Chicken Rfissa a truly unforgettable culinary experience.
Serving the Dish
What makes Rfissa truly unique is its distinctive serving style. Rather than being served over rice or couscous, the chicken and sauce are carefully layered over pieces of msemen or trid. Hence, as a result, the bread soaks up the rich broth, becoming infused with the aromatic sauce. This combination of tender meat, creamy lentils, and spiced bread not only
creates a deeply satisfying meal but also enhances the overall texture and depth of flavour.
Furthermore, the dish is often garnished with fenugreek seeds, which play a crucial role in elevating its taste. Not only do these seeds add a unique flavour, but they are also known for their health benefits. In particular, they are believed to aid digestion and promote lactation, making Rfissa a traditional and nourishing meal often served to new mothers.
A Symbol of Moroccan Hospitality and Tradition
More than just a meal, Chicken Rfissa serves as a powerful symbol of Moroccan hospitality and tradition. It not only brings families together but also nourishes both the body and soul with its comforting warmth. Additionally, its complex flavours reflect the country’s culinary expertise in blending spices, slow-cooking meats, and creating layered textures. Ultimately, this beloved dish showcases the rich heritage of Moroccan cuisine while fostering a deep sense of togetherness and celebration.
Chicken Rfissa: A Moroccan Traditional Dish Recipe
Ingredients:
1 whole chicken (about 1.5 to 2 kg), cut into pieces
3 large onions, finely chopped
2 cups of lentils, soaked overnight
1/4 cup fenugreek seeds, soaked overnight
3 cloves garlic, minced
1/4 cup olive oil
1/4 cup vegetable oil
1 tsp saffron threads, soaked in 1/4 cup warm water
1 tbsp ground ginger
1 tbsp ras el hanout (Moroccan spice blend)
1 tsp ground turmeric
1/2 tsp black pepper
1/2 tsp ground cinnamon
Salt to taste
1.5 litres of water or chicken broth
For serving:
6 to 8 msemen (Moroccan flatbread) or trid (Moroccan thin pastry)
Instructions:
Prepare the Chicken and Spice Mix
1. Prepare the Chicken and Spice Mix
2. In a large pot or tajine, heat olive and vegetable oil over medium heat.
3. Add chopped onions and garlic, cooking until soft and fragrant.
4. Stir in the ginger, ras el hanout, turmeric, black pepper, cinnamon, and a pinch of salt.
5. Cook for 2-3 minutes to release the spices’ flavours.
Cooking the Chicken
1. Add the chicken pieces to the pot, coating them with the spice mixture. Cook the chicken until browned on all sides.
2. Pour in the saffron water and enough additional water or chicken broth to just cover the chicken.
3. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 45 minutes to 1 hour, or until the chicken is tender and fully cooked.
Add Lentils and Fenugreek
1. While the chicken is cooking, rinse the soaked lentils and fenugreek seeds.
2. Add the lentils and fenugreek seeds to the pot, stirring well.
3. Continue to cook for another 20-30 minutes, until the lentils are soft, and the sauce has thickened.
Prepare the Msemen or Trid
1. While the chicken finishes cooking, prepare msemen or trid by heating and tearing them into small pieces.
2. Arrange the msemen pieces in a large serving dish.
Serve the Rfissa
1. Once the chicken and lentils are ready, place the chicken pieces on top of the msemen or trid.
2. Ladle the rich, spiced broth with lentils and onions over the chicken, allowing the bread to absorb the flavourful sauce.
Tips:
Fenugreek seeds can have a strong flavour, so adjust the quantity if needed.
Trid can be hard to find outside Morocco, but msemen or even torn pieces of plain flatbread can work well.
Enjoy this traditional Moroccan dish at family gatherings or special occasions!
