Entree: Morocco – Atlas Mountains – رفيسة ➤ Rfissa (Chicken and lentils over shredded flatbread)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 10 min

Total 1 hr 40 min

Ingredients

- 1 whole chicken, about 3 lb (1.4 kg), cut into pieces
- 1 cup (200 g) brown lentils, rinsed
- 3 large onions, thinly sliced (approx. 12 oz (340 g))
- 3 cloves garlic, minced (approx. 0.5 oz (15 g))
- 3 tbsp (45 ml) olive oil
- 3 tbsp (45 g) unsalted butter or smen (Moroccan preserved butter)
- 2 tbsp (12 g) fenugreek seeds (helba), soaked in 1/4 cup (60 ml) warm water for 10 minutes
- 2 tsp (10 g) ground turmeric
- 1 tbsp (15 g) ras el hanout
- 1 tsp (5 g) ground ginger
- 1 cinnamon stick
- A pinch (approx. 0.1 g) saffron threads, soaked in 2 tbsp (30 ml) warm water
- 6 cups (1.5 L) chicken broth or water
- Salt, to taste
- Black pepper, to taste
- 10–12 pieces msemen or trid flatbread, torn into bite-size pieces (about 12 oz (340 g) total) — or 1 lb (454 g) thin flatbread if using another type
- 1/2 cup (15 g) fresh cilantro and parsley, chopped (combined)
- 1 tbsp (15 ml) lemon juice (optional)

Instructions

1. In a large heavy pot, heat olive oil and butter/smen over medium heat. Add the sliced onions and cook slowly, stirring frequently, until softened and beginning to brown, about 12–15 minutes. Add the minced garlic and cook 1–2 minutes more.
2. Stir in turmeric, ras el hanout, ground ginger, cinnamon stick, and the soaked saffron with its water. Toast the spices briefly until fragrant, about 1 minute.
3. Add the chicken pieces to the pot and brown lightly on all sides for 5–7 minutes to seal in flavor. Pour in the chicken broth (or water) to cover the chicken, then add the soaked fenugreek with its soaking liquid. Season with salt and pepper.
4. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 30 minutes. After 30 minutes, add the rinsed lentils and continue to simmer, covered, until the lentils are tender and the chicken is falling from the bone, about an additional 30–40 minutes. Skim any excess fat from the surface as needed.
5. Remove the chicken pieces and set aside to cool slightly. Increase heat and reduce the broth slightly if you prefer a thicker sauce, tasting and adjusting seasoning.
6. Shred the chicken meat from the bones and discard bones and skin. Stir shredded chicken back into the pot to warm through.
7. On a large serving platter, arrange the torn msemen/trid pieces in a single layer. Spoon ladles of hot broth over the bread so it becomes well soaked but not mushy. Layer the lentils and shredded chicken on top, then pour remaining broth over everything so the bread beneath is saturated with sauce.
8. Sprinkle chopped cilantro and parsley over the top, drizzle with a little melted butter or smen if desired, and finish with a squeeze of lemon juice to brighten. Serve family-style, with extra broth on the side.