Moroccan
Rfissa
A comforting Moroccan dish of tender spiced chicken and lentils ladled over shredded msemen. The broth is fragrant with fenugreek, saffron, ginger, and a little smen, giving it the deep aroma served at family tables.
Ingredients
- Chicken legs or thighs, bone-in2 pieces
- Yellow onions, thinly sliced2 medium
- Brown or green lentils1/3 cup
- Fenugreek seeds, soaked overnight and drained1 tbsp
- Fresh cilantro and parsley, tied together1 small bouquet
- Olive oil3 tbsp
- Smen1 tsp
- Ground ginger1 tsp
- Ground turmeric1/2 tsp
- Ras el hanout1/2 tsp
- Black pepper1/2 tsp
- Saffron threads, crumbled1 pinch
- Salt1 tsp, or to taste
- Water3 1/2 cups
- All-purpose flour1 cup
- Fine semolina1/2 cup
- Warm water for dough1/2 cup, as needed
- Vegetable oil and melted butter mixed, for shaping msemen1/3 cup
Method
- Combine the flour, fine semolina, 1/2 tsp salt, and enough warm water to make a soft elastic dough, then knead for 10 minutes until smooth.
- Divide the dough into 6 small balls, coat lightly with the oil and butter mixture, cover, and rest for 20 minutes.
- Flatten each dough ball on an oiled surface until very thin, fold it into a square msemen, then cook on a hot griddle for 2 to 3 minutes per side until golden and spotted.
- Let the msemen cool slightly, then tear it by hand into small ribbons and keep covered.
- In a heavy pot, mix the chicken with onions, olive oil, smen, ginger, turmeric, ras el hanout, black pepper, saffron, and salt.
- Cook over medium heat for 10 minutes, turning the chicken so the onions soften and the spices bloom without burning.
- Add the lentils, soaked fenugreek, herb bouquet, and water, then bring to a simmer.
- Cover and cook gently for 50 to 60 minutes, until the chicken is tender and the lentils are soft.
- Remove the chicken and keep it warm, then simmer the sauce uncovered for 10 to 15 minutes until the onions melt into the broth and the seasoning is balanced.
- Warm the shredded msemen briefly in a steamer or covered pan so it is soft and ready to absorb the broth.
- Pile the shredded msemen on a serving plate, ladle over plenty of hot broth with lentils, then place the chicken on top.
- Spoon the onions, fenugreek, and lentils over the chicken and serve immediately with extra broth on the side.
Common questions
Can I substitute the fenugreek seeds or smen if I can’t find them?
Yes. For fenugreek seeds, use a smaller amount of ground fenugreek or skip it and add a little extra herbs for fragrance. For smen, use unsalted butter plus a tiny pinch of salt; clarified butter also works.
How long does Rfissa take from start to finish?
Plan on about 2 to 2.5 hours total, including dough resting, cooking the msemen, and simmering the chicken and lentils until very tender. Active time is usually around 45 to 60 minutes.
What are the most common mistakes when making Rfissa?
The biggest mistakes are cooking the spice mixture too hard, which can burn the onions and spices, and undercooking the lentils or chicken. Also avoid adding too much water at once; you want a rich, spoonable sauce, not soup.
How should I store leftovers, and can I make parts ahead?
Store the chicken mixture and torn msemen separately in airtight containers in the fridge for up to 3 days. Reheat the sauce gently with a splash of water. The msemen can be made a day ahead and reheated briefly before serving.
What’s the best way to serve Rfissa?
Serve the torn msemen on a large platter, ladle the chicken, lentils, and plenty of sauce over the top, and finish with extra broth from the pot. It’s best served hot, family-style, with a spoon for the sauce.