Mastering Moroccan Chicken Rfissa: A Professional and Exclusive Recipe Guide

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Rfissa is a beloved Moroccan dish traditionally enjoyed at gatherings, particularly post-childbirth celebrations due to its warmth and comforting flavors. This dish combines tender, spiced chicken, lentils, and fenugreek over layers of shredded msemen or trid (Moroccan flatbread), resulting in a savory and aromatic experience. Let’s dive into each detail to recreate this exquisite Moroccan meal.

Ingredients:

For the Chicken and Lentil Stew:

  • 1 whole chicken (about 4 lbs), cut into pieces
  • 2 tablespoons olive oil
  • 2 large onions, finely sliced
  • 3 cloves garlic, minced
  • 1 tablespoon ground ginger
  • 1 teaspoon turmeric
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon saffron threads, soaked in 2 tablespoons warm water
  • 1 tablespoon smen (Moroccan preserved butter), optional for authenticity
  • Salt to taste
  • 1/2 cup green or brown lentils, soaked in water for 1 hour and drained
  • 1/4 cup fenugreek seeds, soaked overnight and drained
  • 4-5 cups chicken broth or water
  • Fresh cilantro and parsley, finely chopped (about 1/2 cup each)

For the Msemen (Moroccan Flatbread):

  • 2 cups all-purpose flour
  • 1 cup fine semolina
  • 1/2 teaspoon salt
  • 1 tablespoon vegetable oil
  • Warm water, as needed (approximately 1 to 1.5 cups)
  • Oil and melted butter, for folding and cooking

How to Make Rfissa Moroccan:

Directions:

Step 1: Prepare the Msemen (Flatbread)

  1. Mix the Dough: In a large bowl, combine the flour, semolina, and salt. Gradually add warm water while mixing to form a smooth, elastic dough. Knead for about 10 minutes until soft and pliable.
  2. Divide the Dough: Divide the dough into small balls (about the size of a golf ball). Cover with a damp cloth and let rest for 15 minutes.
  3. Roll and Fold: On an oiled surface, take one dough ball and flatten it thinly with your hands, brushing it with oil and melted butter as you go. Fold it into a square, then set aside. Repeat with remaining balls.
  4. Cook the Msemen: Heat a griddle or large pan over medium heat. Cook each msemen square until golden brown and slightly crispy on both sides, about 2-3 minutes per side. Shred or tear them into smaller pieces, set aside, and cover to keep warm.

Step 2: Prepare the Chicken and Lentil Stew

  1. Brown the Chicken: In a large pot, heat olive oil over medium heat. Add the chicken pieces and cook until lightly browned on all sides. Remove and set aside.
  2. Cook the Aromatics: In the same pot, add sliced onions and cook until softened, about 5 minutes. Add the garlic, ginger, turmeric, black pepper, saffron, and smen (if using). Stir for 2-3 minutes until fragrant.
  3. Add the Chicken Back: Return the chicken to the pot. Add salt, lentils, fenugreek seeds, and enough broth to cover the chicken. Stir well.
  4. Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 to 1.5 hours, until the chicken and lentils are tender, stirring occasionally. Adjust seasoning with salt and pepper as needed.
  5. Add Fresh Herbs: About 10 minutes before serving, add the chopped cilantro and parsley. Stir to combine and simmer until flavors meld.

Step 3: Assemble and Serve

  1. Layer the Msemen: On a large serving platter, place a generous layer of shredded msemen as the base.
  2. Add Chicken and Stew: Arrange the chicken pieces over the msemen, then pour the lentil and onion stew on top, ensuring the msemen absorbs the flavorful broth.
  3. Serve: Garnish with additional herbs if desired, and serve the rfissa hot, allowing everyone to enjoy this warming, aromatic dish.

Nutritional Information:

  • ⏰ Prep Time: 30 minutes
  • | Cooking Time: 1 hour 30 minutes
  • | Total Time: 2 hours
  • 🔥 Kcal: Approx. 600 kcal per serving
  • | 🍽️ Servings: 6 servings

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