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Rfissa
Chicken with shredded flatbread and lentils
Rfissa: shredded msemen soaked in a fenugreek, lentil and ras el hanout chicken broth
Ask anyone in Rabat or Salé when they last ate rfissa and the answer is often a birth, a naming day or a big family Friday: it is the dish brought to new mothers, because fenugreek and lentils are believed to restore strength. Torn strips of msemen, the flaky square pancake, are steamed until soft and piled high, then drenched in a broth of chicken, onion, ras el hanout and fenugreek that is warming, earthy and a little bitter-sweet. The chicken crowns the mound and everyone eats from the shared platter. Use homemade or bought msemen; day-old is best. Chef's tip: steam the shredded msemen over the simmering broth before saucing it, so it swells and softens instead of turning claggy.
- Total time
- 120 min
- Difficulty
- hard
- Serves
- 6
Ingredients
For the chicken and broth
- 3 ½ lb chickenwhole, or 8 large bone-in pieces
- 4 onions2 grated, 2 thinly sliced
- 2 tsp ras el hanout
- 1 tsp ground ginger
- 1 tsp ground black pepper
- ½ tsp ground turmeric
- 1 pinch saffron threadscrumbled
- 2 tsp salt
- 3 tbsp fenugreek seedssoaked in hot water for 2 hours or overnight, drained
- 3 ½ oz brown lentilsrinsed
- 2 tbsp smen or gheemade from pasteurised butter
- ¼ cup vegetable oil
- 1 bunch coriander and parsleytied with string
- 8 ¼ cups water
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Method
0/8 doneStep 1: Put 3 ½ lb chicken, 4 onions, 2 tsp ras el hanout, 1 tsp ground ginger, 1 tsp ground black pepper, ½ tsp ground turmeric, 1 pinch saffron threads, 2 tsp salt, 2 tbsp smen or ghee and ¼ cup vegetable oil in a large pot. Stir over a medium heat for 10 minutes until the onions are soft and the chicken is coated.
10 minStep 2: Add 3 tbsp fenugreek seeds, 1 bunch coriander and parsley and 8 ¼ cups water. Bring to the boil, then cover and simmer over a low heat for 30 minutes.
30 minStep 3: Add 3 ½ oz brown lentils and simmer for 35–40 minutes more, until the lentils are soft, the broth is golden and well flavoured and the chicken reaches 165°F in the thickest part.
40 minStep 4: While it simmers, tear 8 msemen into ribbons about 2 cm wide.
Step 5: Put the msemen in the top of a couscoussier or a colander set over the simmering pot, cover with a cloth and steam for 10 minutes, tossing once, until soft and puffy.
10 minStep 6: Lift out the chicken; if whole, cut it into serving pieces. Discard the herbs and taste the broth: it should be generous and well seasoned.
Step 7: Pile the steamed msemen on a large platter, drizzle with 1 oz butter and ladle over enough broth and lentils to soak it thoroughly. A common mistake is pouring on all the broth at once and drowning it; add it in stages, letting it soak in, and serve the rest in a jug.
Step 8: Set the chicken on top and serve straight away.
Nutrition per serving
- Calories
- 760 kcal
- Protein
- 48 g
- Carbs
- 62 g
- Fat
- 35 g
- Fibre
- 8 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does rfissa take?
- About 120 minutes in total: 30 minutes to prepare and 90 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of ground ginger?
- 1 tbsp grated fresh ginger per ¼ tsp ground.
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