Moroccan Chicken Rfissa Recipe

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5 from 1 vote

Bursting with aromatic spices and succulent chicken, this dish is a perfect blend of sweet and savory flavors.

Course Main Course

Cuisine Moroccan

Keyword Moroccan Food, Moroccan Rfissa

Prep Time 15

Cook Time 45

Total Time 1

Servings People

Calories 161kcal

Equipment

1 Cooking Pot

Ingredients

1 whole Chicken, cut into pieces
2 cups Of lentils, soaked overnight
1 large Onion, finely chopped
4 cloves Of garlic, minced
2 tbsp Of vegetable oil
2 tsp Of ginger powder
2 tsp Of turmeric powder
1 tsp Of cinnamon powder
A pinch of saffron threads, soaked in warm water
1 bunch Of fresh fenugreek leaves, chopped
Salt and pepper to taste
Water for cooking

Instructions

In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown and fragrant.
Add the chicken pieces to the pot and season with salt, pepper, ginger powder, turmeric powder, and cinnamon powder. Stir well to coat the chicken with the spices and cook until the chicken is browned on all sides.
Drain the soaked lentils and add them to the pot with the chicken. Stir to combine the ingredients.
Add enough water to the pot to cover the chicken and lentils. Bring the mixture to a boil, then reduce the heat and let it simmer for about 45 minutes to an hour, or until the chicken is tender and the lentils are cooked through.
While the chicken and lentils are cooking, prepare the shredded bread. Take the msemen or meloui bread and tear it into small pieces, resembling shredded dough.
Once the chicken and lentils are cooked, remove the chicken pieces from the pot and set them aside. Use a fork or your hands to shred the chicken into smaller pieces.
Return the shredded chicken to the pot and add the soaked saffron threads and chopped fenugreek leaves. Stir well to combine all the flavors.
Add the shredded bread to the pot, ensuring that it is fully submerged in the flavorful sauce. Let it simmer for an additional 10-15 minutes, allowing the bread to absorb the flavors and soften.
Taste and adjust the seasoning as needed, adding more salt, pepper, or spices according to your preference.
Serve the Moroccan Chicken Rfissa hot, garnished with additional fenugreek leaves and a sprinkle of saffron threads for an extra touch of elegance.

Notes

Tips for Perfecting Your Moroccan Chicken Rfissa

Soaking the lentils overnight ensures that they cook evenly and become tender.
Don't skimp on the spices. The combination of ginger, turmeric, cinnamon, and saffron is what gives the dish its distinct Moroccan flavors.
If you can't find fresh fenugreek leaves, you can use dried fenugreek leaves (kasuri methi) as a substitute. Just remember to reduce the quantity as dried leaves have a stronger flavor.
Be generous with the shredded bread. It not only adds texture to the dish but also helps to thicken the sauce and absorb the flavors.
Allow the dish to simmer for a sufficient amount of time to allow the flavors to meld together and the bread to soften.

Nutrition

Serving: 100g | Calories: 161kcal | Carbohydrates: 12.7g | Protein: 8.4g | Fat: 8.2g