Entree: Morocco – Fez – الرفيسة ➤ Rfissa (Slow-simmered spiced chicken and lentil stew served over shredded thin trid flatbread)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 1 hr 20 min

Additional 20 min

Total 2 hrs 25 min

Ingredients

- For the chicken stew:
  - 1 whole chicken, cut into pieces, about 3 lb (1.4 kg)
  - 3 tbsp (45 ml) olive oil
  - 1 large onion, finely chopped
  - 3 cloves garlic, minced
  - 1 tbsp (15 g) fresh ginger, grated or 1 tsp (2 g) ground ginger
  - 1 tsp (5 g) ground turmeric
  - 1 tsp (2 g) ground cinnamon
  - 1 tsp (2 g) ground cumin
  - 1/2 tsp (1 g) ground black pepper
  - 1 tsp (4 g) salt, or to taste
  - Pinch saffron threads, soaked in 2 tbsp (30 ml) warm water
  - 1 tsp (3 g) fenugreek seeds or 1 tbsp (8 g) dried fenugreek leaves (helba)
  - 6 cups (1.4 L) chicken broth or water
  - 1 cup (200 g) brown or green lentils, rinsed
  - 2 tbsp (8 g) chopped fresh parsley
  - 2 tbsp (8 g) chopped fresh cilantro
  - 2 tbsp (30 ml) melted butter or smen (clarified preserved butter) for finishing, optional
- For the trid (thin bread) — makes about 8 crepes:
  - 2 cups (250 g) all-purpose flour
  - 1/2 cup (80 g) fine semolina (optional, for texture)
  - 1/2 tsp (3 g) salt
  - 2 1/4 cups (540 ml) water (approx.) to make a thin batter
  - 2 tbsp (30 ml) vegetable oil for cooking
- To serve:
  - Reserved cooking broth, hot
  - Extra chopped cilantro and parsley
  - Harissa or lemon wedges, optional

Instructions

1. Prepare trid (thin crepes): Whisk flour, semolina, and salt in a bowl. Gradually add water to make a thin batter similar to crepe batter. Let rest 20 minutes. Heat a nonstick skillet over medium heat and lightly oil. Pour a small ladle (about 1/4 cup / 60 ml) and swirl to make a very thin crepe. Cook 1–2 minutes until set, flip if needed briefly, then stack and cover to keep warm. Make about 8 crepes, then shred or tear them into bite-sized pieces by hand.
2. Brown the chicken: In a large pot, heat olive oil over medium heat. Brown chicken pieces lightly on all sides, work in batches if needed, then remove and set aside. In the same pot, add chopped onion and sauté until translucent, 6–8 minutes. Add garlic and ginger and cook 1 minute.
3. Build the stew: Return chicken to the pot. Stir in turmeric, cinnamon, cumin, black pepper, salt, fenugreek, and saffron with its soaking water. Pour in chicken broth (or water) to cover the chicken. Bring to a simmer, then partially cover and cook gently 30–40 minutes until chicken is tender.
4. Cook the lentils: While chicken simmers, in a separate saucepan combine rinsed lentils with enough water to cover and a pinch of salt. Simmer until just tender, 15–20 minutes, then drain and set aside. Alternatively, add lentils to the chicken pot in the last 20 minutes of cooking so they finish in the stew.
5. Finish flavors: When chicken is tender, remove pieces and keep warm. If the broth is thin, reduce over medium-high heat to concentrate flavors. Adjust seasoning. Stir in chopped parsley and cilantro. Optionally swirl in melted butter or a little smen for richness.
6. Assemble and serve: In a large shallow serving dish, spread a layer of shredded trid. Ladle hot lentils and a generous amount of stew broth over the trid to moisten. Arrange chicken pieces on top and spoon more broth and lentils over everything so the bread soaks up the sauce. Garnish with extra herbs and serve family-style with harissa or lemon wedges.