Easy Moroccan Rfissa Recipe – A Hearty and Spiced Dish
Moroccan Rfissa
Today on the Takrecipe website, we bring you an exquisite Moroccan dish—Rfissa! This traditional meal is deeply rooted in Moroccan culture and is often prepared for special occasions, such as postpartum recovery and family gatherings. Rfissa is a unique combination of shredded msemen (or trid) flatbread, tender chicken, and a flavorful broth infused with aromatic spices. The dish is both comforting and satisfying, offering a delightful blend of textures and deep, rich flavors. If you’re a fan of slow-cooked, spiced dishes with an authentic North African touch, then this recipe is a must-try!
Ingredients (Serves 4)
- For the Chicken and Broth:
- 1 whole chicken (cut into pieces)
- 1 large onion (finely chopped)
- 1 cup lentils (soaked for 30 minutes)
- 2 tablespoons fenugreek seeds (soaked for 2 hours)
- 3 cloves garlic (minced)
- 1 teaspoon ground ginger
- 1 teaspoon turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon black pepper
- 1 teaspoon salt (or to taste)
- 1 teaspoon cumin
- 1 teaspoon coriander powder
- 1/4 teaspoon saffron threads (soaked in warm water)
- 2 tablespoons olive oil
- 4 cups water or chicken broth
- 1/2 cup chopped cilantro and parsley (combined)
- For the Caramelized Onion Topping:
- 3 large onions (thinly sliced)
- 2 tablespoons butter
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- For the Flatbread (Msemen or Trid):
- 6 msemen or trid sheets (store-bought or homemade)
Prepare the Chicken and Broth
In a large pot, heat the olive oil over medium heat. Add the chopped onions and garlic, then sauté until they turn soft and translucent. Add the chicken pieces and brown them slightly for about 5 minutes. Sprinkle in the ground ginger, turmeric, black pepper, cumin, coriander, cinnamon, and salt. Stir well to coat the chicken with the spices. Pour in the water or chicken broth, ensuring the chicken is fully submerged. Bring to a boil, then reduce the heat to low. Add the soaked fenugreek seeds and lentils to the pot. Stir, cover, and let it simmer for about 1.5 hours, stirring occasionally. Add the saffron-infused water and chopped cilantro and parsley. Allow to simmer for another 10 minutes.
Prepare the Caramelized Onion Topping
While the broth is cooking, melt butter in a pan over medium heat. Add the sliced onions and cook slowly, stirring occasionally, until they soften and turn golden brown (about 20 minutes). Sprinkle in the sugar, cinnamon, and salt, stirring to combine. Continue cooking for another 5-10 minutes until caramelized. Set aside.
Prepare the Flatbread (Msemen or Trid)
If using fresh msemen or trid, warm them slightly. If using store-bought, heat them in a dry pan for a few seconds to soften. Shred the flatbread into large pieces and place them in a deep serving dish or platter.
Assemble and Serve
Once the chicken and lentils are fully cooked, remove the chicken pieces and place them on top of the shredded msemen. Pour the flavorful broth and lentils over the flatbread, ensuring it soaks up the delicious sauce. Top with the caramelized onions and garnish with extra parsley or cilantro if desired. Serve immediately while warm, with extra broth on the side for those who prefer a more soupy consistency.
Tips:
Use Homemade Msemen or Trid for Authenticity
🟢While store-bought msemen works fine, making your own flatbread enhances the dish’s flavor and texture.
Let the Spices Marinate
🟢If time allows, marinate the chicken with the spices for a few hours or overnight for deeper flavor.
Don’t Skip the Fenugreek
🟢This spice is essential for authentic Rfissa and adds a unique depth of flavor. If you don’t have it, you can substitute with a small amount of mustard seeds.