Rfissa (Moroccan Chicken and Lentil Stew with Shredded Msemen)

🧂 Ingredients

• 1 about 1.5 kg (3.3 lbs) Whole chicken
• 200 g Brown or green lentils
• 4 pieces Msemen
• 2 tbsp Dried fenugreek seeds
• 2 large Yellow onions
• 1 tbsp Ras el hanout
• 1 generous pinch Saffron threads
• 1 inch piece Ginger
• 1 tsp Turmeric
• 1 Cinnamon stick
• 3 tbsp Olive oil
• 1.5 liters Water or chicken broth
• to taste Salt
• to taste Black pepper
• 1/2 cup Fresh cilantro
• optional Hard-boiled eggs

👨‍🍳 Instructions

1. 1

   Prepare the chicken base: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (around 190°C / 375°F if searing). Season the chicken pieces generously with salt and pepper. Sear the chicken pieces on all sides until golden brown, about 3-4 minutes per side. Remove chicken and set aside.

   ⏱️ 10 minutes
2. 2

   Sauté aromatics: Add the chopped onions to the same pot and cook over medium heat (around 175°C / 350°F) until softened and translucent, about 8-10 minutes. Stir in the grated ginger, turmeric, ras el hanout, and ground fenugreek. Cook for another minute until fragrant.

   ⏱️ 10 minutes
3. 3

   Simmer the stew: Return the chicken pieces to the pot. Add the rinsed lentils, cinnamon stick, and the steeped saffron with its water. Pour in enough water or chicken broth to cover everything generously (about 1.5 liters). Bring to a boil, then reduce heat to low, cover, and simmer gently for about 1 hour and 15 minutes, or until the chicken is very tender and falling off the bone, and the lentils are cooked through. Stir occasionally to prevent sticking.

   ⏱️ 1 hour 15 minutes
4. 4

   Shred the msemen: While the stew simmers, prepare the msemen. Stack the msemen pieces and cut them into thin strips, about 1 cm (1/2 inch) wide. You can do this with a sharp knife or kitchen scissors. Set aside.

   ⏱️ 10 minutes
5. 5

   Finish the stew: Once the chicken is tender, remove the chicken pieces from the pot. Shred the meat using two forks, discarding bones and skin. Return the shredded chicken to the pot. Remove the cinnamon stick. Taste and adjust seasoning with salt and pepper if needed. The sauce should be rich and slightly thickened. If it's too thin, simmer uncovered for a few more minutes.

   ⏱️ 15 minutes
6. 6

   Assemble the Rfissa: Arrange the shredded msemen strips in a large, shallow serving dish or platter. Ladle the hot chicken and lentil stew generously over the msemen, ensuring the bread is well coated and begins to absorb the flavorful broth. Continue layering and saucing until all msemen and stew are used.

   ⏱️ 5 minutes
7. 7

   Serve: Garnish generously with fresh chopped cilantro. Serve immediately while hot. Optional: Serve with halved hard-boiled eggs on the side.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓For a richer flavor, you can use chicken broth instead of water.
• ✓To toast fenugreek seeds: Spread them in a dry skillet over medium heat and toast for 2-3 minutes until fragrant, then grind them.
• ✓The msemen should soak up the broth and become tender but not mushy.
• ✓This dish is traditionally served warm and is very nourishing.
• ✓If msemen is unavailable, other flatbreads like meloui or even thick crepes can be used as a substitute, though the texture will differ.

🔄 Variations

• Increase the amount of fenugreek for a stronger flavor and perceived benefits.
• Use lamb or beef instead of chicken for a different flavor profile.
• Add other vegetables like carrots or chickpeas to the stew.

🥗 Nutrition

Per serving