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A Beloved and Iconic Dish in Moroccan Cuisine
Chicken Rfissa is a beloved and iconic dish in Moroccan cuisine, known for its comforting flavours and rich cultural significance. Often prepared for special occasions, family gatherings, or when celebrating the birth of a child, this hearty meal showcases Morocco’s love for slow-cooked, aromatic stews and intricate layering of flavours. Rfissa is typically made with chicken, lentils, and a unique blend of spices, all served over shredded msemen (Moroccan flatbread) or trid (a type of thin pastry).
Cooking the Chicken Rfissa
At the heart of Chicken Rfissa is the perfectly seasoned chicken, typically cooked with a fragrant mixture of ras el hanout (a North African spice mix), saffron, ginger, and turmeric, giving the dish its characteristic golden hue. The chicken is slow-cooked until tender, often in a tajine or large pot, allowing the flavours to meld together beautifully. Adding to the depth of flavour are onions, garlic, and lentils, which enrich the stew and give it a satisfying, hearty texture.
Serving the Dish
What makes Rfissa unique is its serving style. Instead of being served over rice or couscous, the chicken and sauce are layered over pieces of msemen or trid, which soak up the rich broth, becoming infused with the aromatic sauce. This combination of tender meat, creamy lentils, and spiced bread creates a deeply satisfying and soulful meal.
The dish is often garnished with fenugreek seeds, a key ingredient that not only enhances the flavour but also carries health benefits, believed to aid digestion and lactation, which is why it’s commonly served to new mothers.
A Symbol of Moroccan Hospitality and Tradition
Chicken Rfissa is more than just a dish; it’s a symbol of Moroccan hospitality and tradition. It brings families together, nourishing both body and soul with its comforting warmth and complex flavours, and reflects the country’s culinary mastery of spices, slow-cooked meats, and layered textures.
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!
