Foods AdventuresRecipes from around the world

Moroccan Rfissa

By ·

Jump to recipe ↓
Moroccan rfissa with chicken, lentils, onions, and torn layered flatbread.
Jump to Recipe Print Recipe

Rfissa is a Moroccan celebration dish that layers torn msemen or trid with chicken, lentils, onions, fenugreek, and an aromatic saffron broth.

The chicken and onions simmer gently until tender while lentils and fenugreek enrich the broth, which is ladled over torn flatbread just before serving.

Add broth gradually so the bread softens but still keeps some of its layered structure.

Serving Suggestions

Bring the platter to the table family-style with extra hot broth on the side and a simple tomato-cucumber salad.

Moroccan rfissa being assembled with flatbread, chicken, and lentil broth.

Recipe Notes

Cook the chicken and broth one day ahead if desired. Reheat gently and assemble the platter only when ready to serve.

Moroccan rfissa with chicken, lentils, onions, and torn layered flatbread.

Moroccan Rfissa

No ratings yet
Moroccan chicken and lentils in an aromatic fenugreek-onion broth served over torn layered flatbread.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 6 servings
Course: Main Course
Cuisine: Moroccan
Calories: 720
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Chicken and Broth
  • 1 whole chicken about 4 lb, cut into 8 pieces
  • 4 tbsp olive oil
  • 2 large yellow onions thinly sliced
  • 4 cloves garlic minced
  • 2 tsp ground ginger
  • 1 tsp ground turmeric
  • 1 tsp ground black pepper
  • 1 tsp ras el hanout
  • 1/2 tsp saffron threads crushed
  • 2 tsp fine salt
  • 5 cups water
Lentils and Assembly
  • 1 cup brown lentils rinsed
  • 1 tbsp fenugreek seeds soaked for 30 minutes and drained
  • 8 whole msemen flatbreads warmed and torn into irregular pieces
  • 1/4 cup fresh parsley chopped

Equipment

  • Large heavy pot with lid
  • Wide serving platter
  • Small saucepan
  • Chef’s knife
  • Measuring cups and spoons

Method
 

Start the Chicken:
  1. Heat the oil in a heavy pot. Brown the chicken lightly in batches, then transfer it to a plate.
  2. Cook the onions for 10 minutes. Add garlic, ginger, turmeric, pepper, ras el hanout, saffron, and salt; stir for 1 minute.
Simmer:
  1. Return the chicken and add the water. Cover and simmer gently for 35 minutes.
  2. Stir in the lentils and drained fenugreek. Simmer uncovered for 30 to 40 minutes, until the chicken and lentils are tender and the onion-rich broth has reduced slightly.
Assemble:
  1. Spread the torn msemen over a wide platter. Moisten it gradually with about half the hot broth.
  2. Arrange the chicken over the bread, spoon on lentils and onions, add more broth as needed, and finish with parsley. Serve remaining broth alongside.

Nutrition

Calories: 720kcalCarbohydrates: 71gProtein: 45gFat: 29gSaturated Fat: 7gCholesterol: 125mgSodium: 890mgFiber: 11gSugar: 7g

Notes

  • Fenugreek is assertive; soaking and draining it softens the bitterness.
  • Use good store-bought msemen when homemade flatbread is not practical.

Keep exploring

All recipes →