Rfissa Moroccan Chicken with Lentils
Embark on a culinary journey to North Africa with Rfissa, a hearty Moroccan chicken and lentil dish brimming with bold flavors and tradition. Tender pieces of chicken are simmered in an aromatic blend of ground ginger, turmeric, and smen (a tangy fermented butter), infused with fresh parsley, cilantro, and garlic. Nutty green lentils add texture and depth to the flavorful broth, while the dish is uniquely served over shredded msemen or trid pastry, which soak up the rich, spiced sauce. Perfect for gatherings, this slow-cooked comfort food is a Moroccan staple, traditionally served family-style for a memorable dining experience. Prepare to savor the tantalizing layers of this cultural classic!
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Recipe Information
Ingredients
- 1 whole Chicken (whole or cut into pieces)
- 4 large Onions (finely chopped)
- 1 cup Green lentils (uncooked)
- 0.5 cup Fresh parsley (finely chopped)
- 0.5 cup Fresh cilantro (finely chopped)
- 4 large Garlic cloves (minced)
- 2 teaspoons Ground ginger
- 1.5 teaspoons Ground turmeric
- 1 teaspoon Ground black pepper
- 2 teaspoons Salt
- 1 tablespoon Smen (fermented butter) or unsalted butter
- 3 tablespoons Olive oil
- 6 cups Water
- 6 sheets Msemen (or trid pastry pieces)
Instructions
Clean the chicken thoroughly by rinsing it under cold water and rubbing it with salt and a slice of lemon, if desired. Rinse again and drain well.
In a large pot or Dutch oven, heat the olive oil and smen over medium heat.
Add the chopped onions, garlic, parsley, cilantro, ground ginger, ground turmeric, ground black pepper, and salt. Stir well for 2-3 minutes until fragrant.
Place the chicken in the pot and coat it with the aromatic spice mixture. Brown the chicken on all sides for about 5-7 minutes.
Add the lentils to the pot, followed by 6 cups of water. Cover the pot and bring the mixture to a boil.
Once boiling, reduce the heat to low and simmer for about 1.5 hours, or until the chicken is cooked through and tender, and the lentils are soft.
Check the seasoning periodically, adjusting salt and pepper as needed. Skim off any excess fat that rises to the surface.
While the chicken and lentils cook, prepare msemen or trid pastry. Tear them into strips or small pieces and steam briefly, if needed, to warm them up.
To serve, arrange the msemen or trid pastry pieces on a large serving platter. Place the chicken on top, pour the lentil and onion sauce over it, and garnish with additional chopped parsley or cilantro, if desired.
Serve the dish family-style and enjoy immediately!
Nutrition Facts
Calories |
1001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 1115 mg | 48% | |
| Total Carbohydrate | 83.1 g | 30% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 7.0 g | ||
| Protein | 76.0 g | 152% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 142 mg | 11% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1117 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
