Moroccan Chicken Rfissa with Lentils
Rfissa is a Moroccan dish of chicken stewed with fenugreek, lentils and saffron, served over shredded msemen or trid bread that soaks up the broth. Fenugreek is the defining flavour, and it is traditionally made for new mothers because it is so nourishing.
- Prep
- 40 min
- Cook
- 70 min
- Total
- 110 min
- Calories
- 580
Photo: Anass Sedrati — CC BY-SA 4.0 · Wikimedia Commons
Rfissa is one of Morocco’s most traditional dishes, served at large family occasions. The bread underneath isn’t just a base — it soaks up the broth and becomes the tastiest part of the dish.
Method
-
1
Soaking the fenugreek
Soak the fenugreek seeds in warm water for at least an hour, then drain them. Soaking removes much of the bitterness. If it is your first time with fenugreek, start with two spoonfuls instead of three — its flavour is strong and distinctive.
-
2
Marinating the chicken
Season the chicken pieces with the saffron, turmeric, ginger, ras el hanout, salt, pepper and olive oil, and rub it all in well with your hands. Leave them for at least 30 minutes — marinating overnight gives a much better result.
-
3
Cooking
In a wide pot, put the chicken with the sliced onions, the drained fenugreek and the bunch of coriander and parsley. Stir over medium heat for 10 minutes, then add enough water to almost cover the chicken and bring it to the boil.
-
4
Gentle simmering
Cover and leave it over low heat for 40 minutes. The onions will melt completely and give the broth its body and sweetness. Add hot water if it dries out — you need plenty of broth, because the bread will soak it up.
-
5
The lentils
Boil the lentils separately in water for 20 minutes until tender but not mushy, then drain them and add them to the pot for the last 15 minutes. Cooking them separately stops them clouding the broth or falling apart completely.
-
6
Steaming the bread
Tear the msemen or trid into strips with your hands, not a knife — tearing gives edges that soak up the broth better. Put it in a couscoussier or a colander over the steam of the pot for 10–15 minutes until soft and hot.
-
7
Assembling
Spread the steamed bread over a wide platter, pour two ladles of broth over it and let it soak for two minutes. Arrange the chicken pieces on top, scatter over the lentils and onions, and pour over the rest of the broth. Serve at once.
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Tips that actually matter
- Soak the fenugreek for an hour to soften its bitterness.
- Boil the lentils separately so they don’t cloud the broth.
- Tear the bread by hand — ragged edges soak up more.
- Leave plenty of broth — the bread will soak up a lot.
- All those onions aren’t excessive; they give the broth its sweetness and body.
People also ask
Can I make it without fenugreek?
You can, but the dish will lose its character — fenugreek is the defining flavour of rfissa. If you find it too heavy, cut it down to one spoonful and soak it for two hours. No substitute will give the same taste.
What can I use if I can’t find msemen?
Thin flatbread or ready-made msemen from the supermarket, or even thin tortillas. What matters is a thin, layered bread that can soak up the broth without falling apart. Some households use couscous instead.
What is ras el hanout?
A Moroccan spice blend of up to 20–30 spices, including cinnamon, ginger, coriander, turmeric, nutmeg, black pepper and cardamom. It is sold ready-made at spice shops; if you can’t find it, mix cumin, coriander, cinnamon, ginger and pepper.
Why is it made for new mothers?
Because fenugreek, lentils and chicken make a very nourishing combination, and Moroccan tradition holds that fenugreek helps milk supply. That is folk tradition — the dish itself is delicious and suits any family occasion.
Cook mode
Moroccan Chicken Rfissa with Lentils
-
1
Soaking the fenugreek
Soak the fenugreek seeds in warm water for at least an hour, then drain them. Soaking removes much of the bitterness. If it is your first time with fenugreek, start with two spoonfuls instead of three — its flavour is strong and distinctive.
-
2
Marinating the chicken
Season the chicken pieces with the saffron, turmeric, ginger, ras el hanout, salt, pepper and olive oil, and rub it all in well with your hands. Leave them for at least 30 minutes — marinating overnight gives a much better result.
-
3
Cooking
In a wide pot, put the chicken with the sliced onions, the drained fenugreek and the bunch of coriander and parsley. Stir over medium heat for 10 minutes, then add enough water to almost cover the chicken and bring it to the boil.
-
4
Gentle simmering
Cover and leave it over low heat for 40 minutes. The onions will melt completely and give the broth its body and sweetness. Add hot water if it dries out — you need plenty of broth, because the bread will soak it up.
-
5
The lentils
Boil the lentils separately in water for 20 minutes until tender but not mushy, then drain them and add them to the pot for the last 15 minutes. Cooking them separately stops them clouding the broth or falling apart completely.
-
6
Steaming the bread
Tear the msemen or trid into strips with your hands, not a knife — tearing gives edges that soak up the broth better. Put it in a couscoussier or a colander over the steam of the pot for 10–15 minutes until soft and hot.
-
7
Assembling
Spread the steamed bread over a wide platter, pour two ladles of broth over it and let it soak for two minutes. Arrange the chicken pieces on top, scatter over the lentils and onions, and pour over the rest of the broth. Serve at once.
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