Morocco
Moroccan Rfissa
Spiced chicken, lentils and fenugreek spooned over torn msemen or thin flatbread in a celebratory Moroccan dish.
About this dish
Rfissa layers bread, aromatic chicken broth, lentils and fenugreek into a dish associated with hospitality and family gatherings in Morocco. Traditional preparations may begin with homemade trid or msemen; this version allows good-quality plain msemen or another thin unsweetened flatbread so the focus remains on the broth and assembly.
Ingredients & method
Ingredients
- 2 1/2 lb bone-in chicken thighs
- 2 large onions, sliced
- 3 tbsp olive oil
- 1 tsp ground ginger
- 1 tsp turmeric
- 1/2 tsp black pepper
- Pinch saffron threads, optional
- 1/2 cup brown or green lentils, rinsed
- 1 tbsp fenugreek seeds, soaked 20 minutes and drained
- 5 cups water or chicken stock
- 1/2 cup chopped cilantro and parsley
- 6–8 plain msemen or thin unsweetened flatbreads, torn
Method
- 1. Season chicken with ginger, turmeric, pepper and salt. Brown lightly in oil, then add onions and cook until softened.
- 2. Add stock, saffron if using, lentils and drained fenugreek. Simmer gently 45–60 minutes until chicken and lentils are tender.
- 3. Remove chicken briefly. Taste the broth and adjust salt; it should be well seasoned because the bread will absorb it.
- 4. Arrange torn msemen on a wide platter. Ladle hot broth and lentils over the bread until thoroughly moistened.
- 5. Set chicken over the top, spoon on more onions and broth, and finish with herbs.
Read further
Fringe Table recipes are practical home-kitchen adaptations. Family, regional and ceremonial versions may differ.