Rfissa is a Moroccan dish consisting of chicken, fenugreek seeds, and lentils cooked in various spices, including Ras El Hanout and turmeric. It is typically served over shredded msemmen or other types of Moroccan flatbreads.

Moroccan Chicken lentils Rfissa served with boiled egg and msemmen bread on a plate.

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Recipe Ingredient
Things to do first before Cooking
Step by Step Instruction
Other Moroccan Recipes to Try
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In Arab cuisines, including North African and Middle Eastern, there are many dishes that consist of stewed meat served over bread. If you visit my blog, you will discover examples such as tashreeb, chakhchoukha, and Mansaf, where meat is served over bread.

In this post, I'd like to share with you a delicious Moroccan dish called Rfissa. The flavorful combination of savory chicken, earthy fenugreek seeds, and a blend of spices, including Ras El Hanout and turmeric, results in a uniquely delicious and satisfying taste. Due to its complexity, Rfissa is traditionally prepared for special occasions like family gatherings or during Ramadan

While in the Middle East, khubz or Saj bread is commonly used, Moroccan cuisine features a semolina flour mixture bread called Msemmen which has a sweet taste. When preparing Rfissa, using Msemmen bread is essential as it complements the dish perfectly. Since this recipe can be challenging, I recommend making the Msemmen bread a day earlier or using any store-bought alternative to save time.

Recipe Ingredient

Here are the ingredients need to make Rfissa:

Chicken: I am using chicken thighs and drumsticks because of their juicy texture, which adds richness to the stew

Spices: I use a traditional North African spice called Ras El Hanout, similar to the Middle Eastern Baharat spice. Additionally, I include turmeric, salt, and black pepper.

Herbs: I incorporate coriander and parsley leaves to enhance the flavor.

Fenugreek Seeds: This ingredient is crucial which has a slightly bitter and nutty taste

Lentils: I use brown lentils, a necessary component alongside fenugreek seeds. They provide nutrition with their high protein and fiber content

Msemmen: This Moroccan flatbread, renowned for its sweet flavor, is traditionally served during breakfast with jams or honey. For this recipe, I made my own Msemen, which I prepared a day earlier to save time when cooking Rfissa.

Other Ingredients: For the remaining components, you'll need grated garlic and ginger, sliced red onion, and vegetable oil for sautéing. Additionally, I use boiled eggs during serving and include whole garlic during simmering to enhance the stew's flavor.

Notes: If you don't have Msemmen bread, you can use any flatbread, tortilla or Arabic Kuboos.

Things to do first before Cooking

Before starting the Rfissa recipe, it's important to soak the fenugreek seeds and brown lentils overnight. This step helps reduce the cooking time and improves the texture by softening them.

Additionally, fenugreek seeds have a naturally bitter taste and aroma that can impact the overall flavor. Soaking them overnight helps mitigate the bitterness and strong smell. After soaking, make sure to rinse them thoroughly again to remove any remaining bitterness from the water.

However, this step is optional. If you don't have the time to soak the ingredients or happen to forget, you can still simmer them during the cooking process, though it will take longer.

Step by Step Instruction

First, I heat vegetable oil in the pot over medium heat. Once it's hot, I add sliced red onions and stir until they turn light brown.
Next, I add the chicken legs and thighs, giving them a quick stir before adding the ras el hanout spice and turmeric.
Pour water into the pot, and when it starts to boil, add grated garlic and ginger. Lower the heat to simmer for 30 minutes.

After 15 minutes of simmering, I add chopped coriander and parsley leaves, along with whole garlic cloves. This will help enhance the flavor of the Rfissa stew.
Once it has simmered for almost 25 minutes, add the drained brown lentils and fenugreek seeds. Gently mix to combine and continue simmering for 5 more minutes. Add salt and black pepper to taste.
After that, I remove the chicken and transfer it to a baking pan. Place the baking pan in the oven and let it broil for 5 minutes to brown the chicken.

While the chicken is broiling, I shred the Msemmen bread into smaller pieces.
For assembly, transfer the shredded bread onto a plate and then pour the stew, including fenugreek seeds and lentils, over it.
Lastly, once the chicken is done broiling, I serve it on top of fenugreek seeds, lentils, and Msemmen bread. Enjoy!"

Other Moroccan Recipes to Try

Here are other delicious Morrocan food recipes to make at home:

1. Kebda Mchermla (Morrocan Liver in Chermoula Sauce)

2. Medfouna (BerberPizza)

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