Rfissa is a traditional Moroccan dish, often prepared for special occasions like the celebration of a new birth or during family gatherings. It’s a hearty, comforting dish made with m’semmen (Moroccan flatbread), chicken, lentils, and a fragrant, spiced broth. The dish is traditionally served with the flatbread torn into pieces and soaked in the flavorful broth, topped with chicken and lentils.
Ingredients:
For the Chicken and Lentils:
- 1 whole chicken (about 3-4 lbs), cut into pieces
- 2 large onions, finely chopped
- 1 cup green lentils, rinsed
- 1/4 cup olive oil
- 1/4 cup vegetable oil
- 3 cloves garlic, minced
- 1/2 teaspoon saffron threads, crumbled
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ras el hanout (optional)
- 1 teaspoon salt (to taste)
- 1/4 teaspoon ground fenugreek seeds (or 1 teaspoon dried fenugreek leaves)
- 1 small bunch of fresh cilantro, tied together
- 1 small bunch of fresh parsley, tied together
- 6 cups water (or enough to cover the chicken)
- 1 cup fenugreek seeds, soaked overnight in water and drained (optional, traditional but can be omitted)
For the M’semmen (Moroccan Flatbread):
- 4 cups all-purpose flour
- 1/2 cup semolina flour
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1 1/2 cups warm water (or as needed)
- Additional vegetable oil and semolina flour for folding and cooking
Instructions:
1. Prepare the Chicken and Lentils:
- In a large pot or Dutch oven, heat the olive oil and vegetable oil over medium heat. Add the chopped onions and garlic, sautéing until soft and translucent.
- Add the chicken pieces to the pot, and brown them on all sides.
- Sprinkle the saffron, turmeric, ginger, cinnamon, black pepper, and ras el hanout (if using) over the chicken. Stir to coat the chicken evenly with the spices.
- Add the fenugreek seeds (or leaves), lentils, cilantro, and parsley bundles to the pot. Pour in enough water to cover the chicken (about 6 cups).
- Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours, or until the chicken is tender and the lentils are fully cooked. If you’re using soaked fenugreek seeds, add them to the pot in the last 30 minutes of cooking.
- Adjust the seasoning with salt and pepper, if needed. The broth should be rich and flavorful, with a balance of spices.
2. Prepare the M’semmen (Moroccan Flatbread):
- In a large mixing bowl, combine the all-purpose flour, semolina flour, and salt.
- Gradually add the warm water and 2 tablespoons of vegetable oil, mixing until a smooth, elastic dough forms. Knead the dough for about 10 minutes.
- Divide the dough into small balls (about the size of a golf ball). Let them rest, covered with a clean cloth, for about 20 minutes.
- On a lightly oiled surface, flatten each ball of dough into a thin, round sheet. Brush with vegetable oil and sprinkle with semolina flour. Fold the dough into a square, then flatten again. Repeat with all the dough balls.
- Heat a griddle or a large non-stick pan over medium heat. Cook each flatbread for a few minutes on each side, until golden brown and crispy.
- Once all the flatbreads are cooked, tear them into pieces and arrange them on a large serving platter.
3. Assemble and Serve:
- Pour the chicken, lentils, and broth over the torn m’semmen pieces on the serving platter.
- Arrange the chicken pieces on top, and ladle more broth over the dish to soak the bread.
- Serve the Rfissa hot, allowing the bread to absorb the flavorful broth.
Tips:
- Fenugreek is traditional but optional; it has a distinctive flavor that some love and others might find strong.
- M’semmen can be made ahead of time and reheated, or you can use store-bought flatbread or even thin layers of warqa (similar to phyllo dough) as a quicker alternative.
Enjoy your Rfissa with Chicken and Lentils—a dish that embodies the warmth and hospitality of Moroccan cuisine, perfect for sharing with family and friends!