Rfissa (Chicken with Lentils over Msemen)
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The Tale of Rfissa (Chicken with Lentils over Msemen)
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Rfissa, shredded chicken and lentils served over torn msemen or trid pastry and fragrant with fenugreek and ras el hanout, is traditionally prepared for new mothers in Morocco, since fenugreek is believed to aid recovery and boost milk supply after childbirth. It has since become a beloved celebratory dish served well beyond that occasion.
Ingredients
Scale:· 6 servings
- 1 whole chicken, cut into pieces
- 2 onions, sliced
- 1 cup brown lentils
- 1 tbsp ras el hanout
- 1 tsp turmeric
- 1 tsp ground ginger
- 1/2 tsp fenugreek seeds
- 4 tbsp olive oil
- 5 cups water
- 6 pieces msemen or torn flatbread
- Fresh cilantro, chopped, for garnish
Instructions
- 1Heat oil in a large pot and brown chicken pieces with onions.
- 2Stir in ras el hanout, turmeric, ginger, and fenugreek, then add water.
- 3Bring to a boil, add lentils, and simmer 45-50 minutes until chicken and lentils are tender.
- 4Season with salt and pepper and let the broth reduce slightly.
- 5Layer torn msemen or flatbread in a serving dish and ladle the chicken, lentils, and broth over the top.
- 6Garnish with cilantro and serve hot.
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