Moroccan Rfissa
Moroccan chicken and lentils in an aromatic fenugreek-onion broth served over torn layered flatbread.
Equipment
- Large heavy pot with lid
- Wide serving platter
- Small saucepan
- Chef's knife
- Measuring cups and spoons
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
Instructions
Start the Chicken:
- Heat the oil in a heavy pot. Brown the chicken lightly in batches, then transfer it to a plate.
- Cook the onions for 10 minutes. Add garlic, ginger, turmeric, pepper, ras el hanout, saffron, and salt; stir for 1 minute.
Simmer:
- Return the chicken and add the water. Cover and simmer gently for 35 minutes.
- 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:
- Spread the torn msemen over a wide platter. Moisten it gradually with about half the hot broth.
- Arrange the chicken over the bread, spoon on lentils and onions, add more broth as needed, and finish with parsley. Serve remaining broth alongside.
Notes
- Fenugreek is assertive; soaking and draining it softens the bitterness.
- Use good store-bought msemen when homemade flatbread is not practical.
Nutrition
Calories: 720kcalCarbohydrates: 71gProtein: 45gFat: 29gSaturated Fat: 7gCholesterol: 125mgSodium: 890mgFiber: 11gSugar: 7g