Name: Moroccan Chicken Rfissa with Msemmen Bread and Lentils Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Moroccan
Ingredients: 7 pieces of chicken legs & thighs; 1 teaspoon Ras El Hanout; 1 teaspoon turmeric; Salt and black pepper to taste; 1/2 cup coriander leaves, chopped; 1/2 cup parsley leaves, chopped; 2 tablespoons fenugreek seeds; 2 teaspoons grated garlic; 1 teaspoon grated ginger; 1 whole garlic clove (for simmering); 1/4 cup brown lentils; 4 pieces of Msemmen bread; 1 large red onion, sliced; 3 tablespoons vegetable oil; 2 boiled eggs (for serving)

Jump to Recipe· 4.4 from 5 reviews

If you’re craving a dish that bursts with deep, warm flavors and comforting textures, look no further than this Moroccan Chicken Rfissa with Msemmen Bread and Lentils Recipe. This traditional Moroccan family favorite is a beautiful harmony of tender chicken simmered in fragrant spices, layered over soft, flaky Msemmen bread and hearty lentils. Each bite delivers a soulful combination of savory spices like ras el hanout and turmeric, balanced by fresh herbs and the unique earthiness of fenugreek seeds. It’s a dish that warms both the body and heart, perfect for gathering around the table with loved ones.

Ingredients You’ll Need

Three raw chicken leg quarters with pale pink skin and some white fat are placed on top of thinly sliced purple onion layers at the bottom of a round metal cooking pot. The chicken legs are arranged close together, with the drumsticks pointing to different sides. The pot has a shiny silver metal inside surface, and the onions beneath the chicken add some purple color and texture. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Creating this Moroccan Chicken Rfissa with Msemmen Bread and Lentils Recipe is wonderfully simple when you have the right ingredients. Each one plays an essential role — from spices adding vibrant color and aroma to lentils supplying richness and texture.

Chicken legs & thighs (7 pieces): Choose bone-in for more flavor and juiciness.
Ras El Hanout (1 teaspoon): A signature Moroccan spice blend that infuses warmth and complexity.
Turmeric (1 teaspoon): Provides a golden hue and subtle earthiness.
Coriander leaves (1/2 cup, chopped): Freshness and bright notes to balance the stew.
Parsley leaves (1/2 cup, chopped): Adds herbaceous depth and vibrant color.
Fenugreek seeds (2 tablespoons): Distinctive aroma and slightly bitter undertone, vital for authenticity.
Brown lentils (1/4 cup): Offers a creamy texture and nutritional boost.
Msemmen bread (4 pieces): Flaky, buttery flatbread acts as the perfect base to soak up the stew.
Garlic (2 teaspoons grated + 1 whole clove): Essential for that rich, aromatic foundation.
Ginger (1 teaspoon grated): Adds warmth and subtle zing.
Red onion (1 large, sliced): Sweetness and caramelized flavor as a starting point.
Vegetable oil (3 tablespoons): For sautéing and enhancing the flavors.
Boiled eggs (2, for serving): A traditional topping that adds richness.
Salt and black pepper (to taste): To season perfectly.

How to Make Moroccan Chicken Rfissa with Msemmen Bread and Lentils Recipe

Step 1: Caramelize the Onions

Begin by heating the vegetable oil in a pot over medium heat until shimmering. Add the sliced red onions and stir them gently as they soften and turn a beautiful light brown color. This caramelization process develops the base flavor of your dish, bringing sweet and savory notes that will complement the spices perfectly.

Step 2: Brown the Chicken with Spices

Next, add your chicken legs and thighs to the pot, giving them a good stir to coat them in the onion-infused oil. Sprinkle in the ras el hanout and turmeric, stirring so the chicken embraces the fragrant spices. This step is crucial as it lets the chicken absorb all those rich Moroccan flavors.

Step 3: Start the Simmering Process

Pour water into the pot just enough to cover the chicken, then bring it to a boil. Once boiling, stir in the grated garlic and ginger for an aromatic boost. Reduce heat to a gentle simmer and let this fragrant stew cook for 30 minutes, allowing the flavors to meld and the chicken to become tender.

Step 4: Layer Fresh Herbs and Garlic

At the 15-minute mark of simmering, add the chopped coriander and parsley along with the whole garlic clove. These fresh herbs brighten the dish and deepen its complexity, while the garlic clove slowly infuses the liquid with sweet, mellow garlic flavor.

Step 5: Add Lentils and Fenugreek Seeds

When the chicken is nearly done simmering—around 25 minutes—gently stir in the drained brown lentils and fenugreek seeds. The lentils lend a lovely texture and heartiness, and the fenugreek seeds contribute their signature warm bitterness, which perfectly balances the richness. Season with salt and black pepper to your taste before continuing to simmer for another 5 minutes.

Step 6: Broil the Chicken

Remove the tender chicken pieces from the pot and place them on a baking pan. Pop the pan in the oven under the broiler for about 5 minutes until the chicken skin crisps up and develops a lovely browned crust, adding a delightful contrast in texture.

Step 7: Prepare the Msemmen Bread

While the chicken broils, take your Msemmen bread and tear or shred it into smaller, bite-sized pieces. The flaky layers of this special bread are perfect for soaking up all the rich stew juices.

Step 8: Assemble the Dish

Layer the shredded msemmen bread on a large serving plate, then ladle generous amounts of the hot stew — including the flavorful fenugreek seeds and lentils — over the bread to soften it beautifully.

Step 9: Serve with Chicken on Top

Finally, place the broiled chicken pieces on top of the bread and stew. Add boiled eggs on the side for a traditional touch, and voilà! Your Moroccan Chicken Rfissa with Msemmen Bread and Lentils Recipe is ready to impress.

How to Serve Moroccan Chicken Rfissa with Msemmen Bread and Lentils Recipe

A white plate holds a layered dish starting with a base layer of uneven, soft flatbread in light beige tones with some browned spots. On top, there is a thick layer of cooked lentils, dark brown with some grainy texture. On the lentils, two large pieces of brown cooked chicken legs sit side by side, each piece showing a rich, seasoned surface with visible herbs. Near the chicken, a whole boiled egg cut in half reveals a bright yellow yolk and white edges, placed one half at the top and another half in the center of the plate. The background is a white marbled surface under the plate. photo taken with an iphone --ar 4:5 --v 7

Garnishes

The perfect finishing touch to this dish includes fresh, finely chopped coriander or parsley sprinkled on top for a burst of color and freshness. Adding halved boiled eggs not only adds visual appeal but also enriches the dish with additional texture and creaminess.

Side Dishes

Keep the sides simple so the star of the meal shines. A crisp green salad with lemon vinaigrette or some lightly spiced roasted vegetables complement the stew’s richness without overpowering those nuanced Moroccan flavors.

Creative Ways to Present

For an unforgettable presentation, serve your Moroccan Chicken Rfissa family-style on a large communal platter. Guests can dig in together, sharing the experience just as it’s done in Morocco. Alternatively, layer the msemmen, stew, and chicken in individual bowls for a cozy, plated look that still captures the dish’s rustic charm.

Make Ahead and Storage

Storing Leftovers

Your Moroccan Chicken Rfissa with Msemmen Bread and Lentils Recipe keeps wonderfully in the refrigerator for up to 3 days. Store it in an airtight container to maintain the flavors and moisture of the chicken and stew.

Freezing

While the stew and chicken freeze well, the Msemmen bread is best fresh. If you want to freeze leftovers, separate the bread before freezing the stew and chicken in a freezer-safe container for up to 2 months.

Reheating

To reheat, warm the stew and chicken gently on the stove over low heat to prevent drying out, stirring occasionally. Reheat the Msemmen bread separately in a hot oven or toaster oven to regain some of its original flakiness before assembling the dish again.

FAQs

Can I use boneless chicken instead of legs and thighs?

You can, though bone-in chicken adds more depth of flavor and helps keep the meat juicy during the long simmering process. If you use boneless, adjust cooking time to avoid drying out.

Is fenugreek seed essential for this recipe?

Fenugreek seeds are a hallmark of traditional Rfissa and provide a unique, slightly bitter note that balances the stew beautifully. If you can’t find it, the dish will still be delicious, but it won’t have quite the authentic flavor.

Can I make this dish vegetarian?

You can substitute the chicken with hearty vegetables like eggplant or mushrooms and increase the lentils or add chickpeas for protein. Just adjust cooking times accordingly and enrich the broth with vegetable stock.

What is Msemmen bread and where can I find it?

Msemmen is a flaky Moroccan flatbread made from layered dough, somewhat similar to a pancake but with a buttery, crispy texture. You may find it at Middle Eastern or North African markets, or you can try making it at home if you’re feeling adventurous.

How spicy is this dish?

This recipe is aromatic and warmly spiced rather than hot spicy. You can adjust the heat by adding chili flakes or fresh chili if you love more kick, but traditionally it focuses on fragrant spices over heat.

Final Thoughts

Trying this Moroccan Chicken Rfissa with Msemmen Bread and Lentils Recipe is like inviting a cozy Moroccan feast right into your kitchen. It encourages slow, satisfying comfort with every spoonful—perfect for sharing with family or friends who appreciate soulful, flavor-packed meals. Once you dive into its layers of spices, herbs, and textures, I guarantee it’ll become a beloved addition to your recipe collection. Happy cooking and even happier eating!