Moroccan Rfissa with Lentils and Fenugreek

Name: Moroccan Rfissa with Lentils and Fenugreek
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Main Course
Ingredients: 1 large chicken; 1 teaspoon ground ginger; 1 teaspoon turmeric; 1 teaspoon black pepper; 2 teaspoons salt; Juice of 1 lemon; 2 tablespoons olive oil; 2 large onions; 4 cloves garlic; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon cinnamon; 1/4 cup fenugreek seeds; 1 cup brown lentils; 4 cups chicken stock; 2 tablespoons ghee or clarified butter; Pre-cooked msemen or similar flatbread; Fresh cilantro; Fresh parsley

A festive North African stew

Rfissa is a traditional Moroccan dish featuring tender chicken, lentils, and aromatic spices served over shredded flatbread.

3 h
6
Intermediate

Ingredients

For the Marinade

1 large chicken

cut into pieces

1 teaspoon ground ginger

1 teaspoon turmeric

1 teaspoon black pepper

2 teaspoons salt

Juice of 1 lemon

2 tablespoons olive oil

For the Stew

2 large onions

finely chopped

4 cloves garlic

minced

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon cinnamon

1/4 cup fenugreek seeds

soaked overnight

1 cup brown lentils

rinsed

4 cups chicken stock

2 tablespoons ghee or clarified butter

For the Flatbread

Pre-cooked msemen or similar flatbread

shredded

For the Garnish

Fresh cilantro

chopped

Fresh parsley

chopped

Preparation

Marinating the Chicken

Combine Marinade Ingredients

In a large bowl, combine chicken pieces with ginger, turmeric, black pepper, salt, lemon juice, and olive oil.

Coat Chicken

Mix well to ensure the chicken is thoroughly coated.

Refrigerate

Cover and refrigerate for at least 1 hour to allow the flavors to penetrate the chicken.

Preparing the Lentil Mixture

Heat Ghee

Heat ghee in a large pot over medium heat.

Sauté Aromatics

Sauté onions and garlic until soft and translucent.

💡 Pro Tip: Use homemade chicken stock for deeper flavor.

Add Spices and Seeds

Stir in coriander, cumin, and cinnamon, then add fenugreek seeds and lentils.

⚠ Important: Rinse and soak fenugreek seeds overnight to reduce their bitterness.

Cooking Process

Browning the Chicken

Remove chicken from marinade and brown on all sides in the pot with onions and spices.

Simmering the Stew

Add chicken stock to the pot, bring to a boil, then reduce heat and simmer covered for 45 minutes.

Finishing Touch

Stir in shredded flatbread, cook for an additional 10 minutes, ensuring bread absorbs the stew.

Plating & Serving