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Moroccan Chicken Rfissa with Msemmen Bread and Lentils Recipe

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4.4 from 5 reviews

Moroccan Chicken Rfissa is a traditional and comforting dish featuring tender chicken legs and thighs simmered with aromatic spices, herbs, fenugreek seeds, and lentils, served over shredded Msemmen bread. This stew is rich in flavor, combining ras el hanout, turmeric, garlic, and ginger for a uniquely fragrant and hearty meal perfect for family gatherings.

  • Total Time: 45 minutes
  • Yield: 5 servings

Ingredients

Chicken and Marinade

  • 7 pieces of chicken legs & thighs
  • 1 teaspoon Ras El Hanout
  • 1 teaspoon turmeric
  • Salt and black pepper to taste

Herbs and Spices

  • 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)

Other Ingredients

  • 1/4 cup brown lentils
  • 4 pieces of Msemmen bread
  • 1 large red onion, sliced
  • 3 tablespoons vegetable oil
  • 2 boiled eggs (for serving)

Instructions

  1. Prepare the onion base: Heat vegetable oil in a pot over medium heat. Once hot, add sliced red onions and stir gently until they turn light brown, releasing their sweetness to form the base of the stew.
  2. Add the chicken and spices: Place chicken legs and thighs into the pot, stirring briefly to coat them with the oil and onions. Sprinkle in the ras el hanout spice and turmeric evenly over the chicken.
  3. Simmer with aromatics: Pour enough water into the pot to cover the chicken and bring it to a boil. Once boiling, add grated garlic and ginger. Reduce the heat to low and let the stew simmer gently for 30 minutes to tenderize the chicken and blend the flavors.
  4. Add fresh herbs and garlic clove: After 15 minutes of simmering, stir in chopped coriander and parsley leaves along with the whole garlic clove to infuse the stew with herbal aroma.
  5. Incorporate lentils and fenugreek: At around 25 minutes into simmering, add drained brown lentils and fenugreek seeds. Mix gently and continue simmering for an additional 5 minutes. Season with salt and freshly ground black pepper to taste.
  6. Broil the chicken: Remove the chicken pieces from the pot and transfer them to a baking pan. Place under a preheated oven broiler for 5 minutes or until the skin is browned and slightly crisped.
  7. Prepare the bread: While the chicken broils, shred or tear the Msemmen bread into small pieces to serve as the base for the dish.
  8. Assemble the dish: Transfer the shredded Msemmen bread onto serving plates. Pour the stew mixture, including lentils and fenugreek seeds, generously over the bread to soak it with flavor.
  9. Serve: Top the assembled bread and stew with the broiled chicken pieces. Serve with boiled eggs on the side for an authentic Moroccan experience. Enjoy your delicious Moroccan Chicken Rfissa!

Notes

  • Fenugreek seeds add a distinctive flavor crucial to authentic Rfissa—do not skip them.
  • Msemmen bread is traditional for this recipe, but you can substitute with other flaky flatbreads if unavailable.
  • Check lentils for doneness before serving, adjusting simmering time as needed.
  • Broiling the chicken at the end crisps the skin and enhances texture.
  • Boiled eggs are served alongside for extra protein and traditional presentation.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Stew
  • Method: Stovetop
  • Cuisine: Moroccan

Find it online: https://monicarecipes.com/moroccan-chicken-rfissa-with-msemmen-bread-and-lentils-recipe/