Moroccan Chicken Rfissa

Name: Moroccan Chicken Rfissa
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6
Ingredients: 2 1/2 bone-in chicken thighs and drumsticks; 2 fine salt, divided; 1 ground black pepper; 2 ground ginger; 2 ras el hanout; 1 ground turmeric; 1/4 saffron threads, crumbled; 1/3 olive oil; 3 yellow onions, thinly sliced; 4 garlic, minced; 1/2 brown lentils, rinsed; 2 fenugreek seeds, soaked overnight and drained; 1/2 fresh cilantro, chopped; 1/2 flat-leaf parsley, chopped; 5 water or low-sodium chicken stock; 1 smen or unsalted butter; 8 msemen or trid pastry, cooked and torn into strips

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Moroccan Chicken Rfissa

AuthorDanCategoryChicken, Main Course, MoroccoDifficultyIntermediate

Tender spiced chicken and lentils in a fragrant broth.

Moroccan chicken rfissa with lentils and shredded msemen, garnished with boiled eggs

Yields6 Servings

Prep Time30 minsCook Time1 hr 30 minsTotal Time2 hrs

Soaking fenugreek softens its assertive bitterness while keeping the traditional aroma. Prepared msemen or trid can be made ahead and reheated briefly before serving. Add hot water during simmering only as needed to keep enough broth for soaking the pastry.

Ingredients

2 ½ bone-in chicken thighs and drumsticks

2 fine salt, divided

1 ground black pepper

2 ground ginger

2 ras el hanout

1 ground turmeric

¼ saffron threads, crumbled

⅓ cup olive oil

3 yellow onions, thinly sliced

4 garlic, minced

½ cup brown lentils, rinsed

2 fenugreek seeds, soaked overnight and drained

½ cup fresh cilantro, chopped

½ cup flat-leaf parsley, chopped

5 water or low-sodium chicken stock

1 smen or unsalted butter

8 msemen or trid pastry, cooked and torn into strips

Directions

Soak the fenugreek seeds in cool water overnight, then drain them well. Rinse the lentils and set both aside.

Season the chicken with 1 1/2 teaspoons salt, black pepper, ginger, ras el hanout, turmeric, and saffron. Let it rest for 20 minutes so the spices begin to perfume the meat.

Heat the olive oil in a wide heavy pot over medium heat. Add the onions and cook for 8 to 10 minutes, stirring often, until soft and translucent but not deeply browned.

Add the seasoned chicken and garlic. Turn the pieces for 6 to 8 minutes, until their surfaces look opaque and the spices smell fragrant.

Pour in the water or stock, then add the cilantro, parsley, smen, and remaining salt. Bring to a gentle boil, cover, lower the heat, and simmer for 35 minutes.

Add the lentils and drained fenugreek. Simmer partly covered for 30 to 35 minutes, until the lentils are tender and the chicken reaches 165 F at the thickest part. Add a little hot water if the broth reduces too quickly.

Warm or steam the torn msemen until soft and pliable, then arrange it in a shallow serving platter.

Place the chicken over the msemen. Spoon the onions, lentils, and plenty of hot broth over the top, wait 5 minutes for the pastry to absorb the sauce, and serve immediately.