Moroccan Rfissa – A Comforting Chicken and Lentil Stew with Msemmen

Course: main courseDifficulty: medium

Servings

6-8

servings

Prep time

hour

minutes

Cooking time

hour

Calories

700

kcal

Rfissa is a traditional Moroccan dish often served during special occasions, family gatherings, and particularly after childbirth due to its nourishing ingredients. The dish consists of slow-cooked chicken, lentils, and a richly spiced broth, all served over shredded msemmen or rghaif (Moroccan flatbread). The unique combination of ras el hanout and fenugreek gives the dish its distinct flavor.

Ingredients

For the Chicken and Stew:
1 whole chicken (about 1.5 kg), cut into pieces
2 large onions, finely chopped
1 cup green lentils, rinsed
1/4 cup fenugreek seeds (soaked in water overnight)
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1 teaspoon ras el hanout
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
Salt to taste
1/4 teaspoon saffron threads, soaked in 2 tablespoons of warm water
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh parsley
3 tablespoons olive oil
4 cups water or chicken broth
For the Msemmen (Moroccan flatbread):
3 cups all-purpose flour
1 cup fine semolina
1 teaspoon salt
2 tablespoons vegetable oil (for kneading)
Water (enough to form a dough)
Melted butter and vegetable oil (for folding the dough)

Directions

1. Prepare the Msemmen (Flatbread):
In a large bowl, mix the flour, semolina, and salt. Gradually add water, kneading until you have a soft, elastic
dough. This should take about 10 minutes.
Divide the dough into small balls, roughly the size of a golf ball. Let them rest for 10-15 minutes, covered
with a towel.
On a lightly oiled surface, flatten each ball and stretch it into a very thin, almost transparent sheet. Fold the
dough into a square by folding the sides inward, brushing each fold with a mixture of melted butter and oil.
Cook the folded dough squares on a hot griddle or skillet until golden brown and crisp on both sides. Set
them aside and keep warm.
2. Cook the Chicken and Lentils:
In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté until soft and
translucent.
Add the chicken pieces, ground ginger, turmeric, ras el hanout, cumin, black pepper, and saffron water. Stir
to coat the chicken with the spices.
Add the fenugreek seeds (previously soaked), lentils, fresh cilantro, and parsley. Pour in the water or
chicken broth, and bring the mixture to a boil.
Reduce the heat, cover the pot, and let the chicken simmer for 45-60 minutes, or until it is tender and fully
cooked. Stir occasionally, and add more water if needed to maintain enough liquid for the sauce.
Once the chicken is cooked, adjust seasoning with salt and pepper to taste. The stew should be flavorful
and aromatic, with a rich broth.
3. Assemble the Rfissa:
Tear the cooked msemmen into bite-sized pieces and place them in a large serving dish.
Pour the chicken, lentils, and sauce over the shredded msemmen, ensuring the bread absorbs the flavorful
broth.
Serve immediately, garnished with additional chopped parsley if desired.

Recipe Video

Notes

Special Ingredients:
Fenugreek: Known for its slightly bitter, nutty flavor, fenugreek seeds are a key ingredient in Rfissa. They lend a unique taste and are believed to have health benefits, especially for postpartum recovery.
Ras el Hanout: This is a Moroccan spice blend that typically includes cinnamon, cumin, coriander, and other aromatic spices. It adds depth and complexity to the dish.