Moroccan Rfissa with Lentils and Fenugreek
Rfissa is a traditional Moroccan dish featuring tender chicken, lentils, and aromatic spices served over shredded flatbread.
Preparation
Get these tasks done before you start cooking.
Marinating the Chicken
- 1
Combine Marinade Ingredients
In a large bowl, combine chicken pieces with ginger, turmeric, black pepper, salt, lemon juice, and olive oil.
- 2
Coat Chicken
Mix well to ensure the chicken is thoroughly coated.
- 3
Refrigerate
Cover and refrigerate for at least 1 hour to allow the flavors to penetrate the chicken.
Preparing the Lentil Mixture
- 1
Heat Ghee
Heat ghee in a large pot over medium heat.
- 2
Sauté Aromatics
Sauté onions and garlic until soft and translucent.
Tip: 💡 Pro Tip: Use homemade chicken stock for deeper flavor.
- 3
Add Spices and Seeds
Stir in coriander, cumin, and cinnamon, then add fenugreek seeds and lentils.
Tip: ⚠ Important: Rinse and soak fenugreek seeds overnight to reduce their bitterness.
How to Make Moroccan Rfissa with Lentils and Fenugreek
Total time: 4 h · Yields 6 servings
- 1
Browning the Chicken
Remove chicken from marinade and brown on all sides in the pot with onions and spices.
- 2
Simmering the Stew
Add chicken stock to the pot, bring to a boil, then reduce heat and simmer covered for 45 minutes.
- 3
Finishing Touch
Stir in shredded flatbread, cook for an additional 10 minutes, ensuring bread absorbs the stew.
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