Moroccan Rfissa with Lentils and Fenugreek
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
For the Stew
For the Flatbread
For the Garnish
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
Moroccan Rfissa with Lentils and Fenugreek
Moroccan Rfissa with Lentils and Fenugreek
Plating & Serving
Serve hot, topped with chopped cilantro and parsley, over a bed of shredded flatbread.