Entree: Morocco – Rif Mountains – رفيسة ➤ Rfissa (Slow-simmered spiced chicken and lentils served over shredded layered flatbread)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 1 hr 15 min

Total 2 hrs

Ingredients

- 1 whole chicken, cut into pieces, about 3.5 lb (1.6 kg)
- 2 tbsp (30 ml) olive oil
- 4 tbsp (60 g) unsalted butter or smen (clarified butter)
- 2 large onions, thinly sliced, about 12 oz (340 g)
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 tsp (4 g) ground turmeric
- 1 tsp (2 g) ground cinnamon
- 1 tsp (2 g) ground black pepper
- 1½ tsp (6 g) kosher salt, adjust to taste
- 1 tsp (3 g) ras el hanout
- 1 pinch saffron threads, soaked in 2 tbsp (30 ml) warm water
- 1 tbsp (10 g) fenugreek seeds (helba), lightly crushed
- 1 cup (200 g) dried lentils, rinsed
- 8 cups (1.9 L) chicken stock or water
- 1 large bunch fresh cilantro, roughly chopped, about 2 oz (60 g)
- 1 large bunch fresh flat-leaf parsley, roughly chopped, about 2 oz (60 g)
- 6 sheets trid or 4–6 msemen flatbreads, shredded, approx. 8 oz (225 g) total
- 2 tbsp (30 ml) lemon juice
- Extra butter or oil for drizzling when serving
- Toasted slivered almonds or toasted sesame seeds for garnish (optional)

Instructions

1. In a large heavy pot or Dutch oven, heat olive oil and 2 tbsp butter over medium heat until shimmering. Add the sliced onions and cook, stirring often, until deeply golden and soft, about 15–20 minutes.
2. Add the garlic and grated ginger and cook 1 minute until fragrant. Stir in turmeric, cinnamon, black pepper, ras el hanout, crushed fenugreek seeds, and salt; cook 1–2 minutes to bloom the spices.
3. Push the onions to the side and add the chicken pieces, browning lightly on all sides, about 6–8 minutes. Pour in the saffron with its soaking water and the chicken stock (or water) to cover the chicken. Bring to a simmer.
4. Skim any foam, then reduce heat to low, cover partially, and simmer gently for 45–60 minutes until the chicken is very tender and the flavors are concentrated.
5. Meanwhile, in a separate small pot, simmer the rinsed lentils in 1–1½ cups (240–360 ml) of water with a pinch of salt until just tender, about 15–20 minutes; drain and set aside.
6. When the chicken is done, remove the pieces and set aside to keep warm. Strain the broth if desired to remove large onion pieces (retain the onions if you prefer them in the final dish). Return broth to the pot, add the cooked lentils, chopped cilantro and parsley, and simmer 5 minutes to meld. Adjust seasoning with salt and lemon juice.
7. Arrange a layer of shredded trid or msemen on a large serving platter. Pour some of the hot broth and lentil mixture over the bread so it soaks it well. Place the chicken pieces on top, spoon more broth and lentils over the chicken and bread until well moistened.
8. Drizzle remaining butter or oil over the top and garnish with toasted almonds or sesame seeds if using. Serve immediately, allowing diners to tear and scoop the soaked flatbread with the chicken and lentils.