Sunday Roast

 Homemade Rfissa Recipe

Rfissa is a traditional Moroccan dish known for its rich, flavorful broth, tender chicken, and layers of msemen or trid (thin, flaky bread). Often served during special occasions or family gatherings, Rfissa is deeply rooted in Moroccan culture and celebrated for its comforting taste and nourishing qualities.

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What is Rfissa?

Rfissa is a beloved dish in Moroccan cuisine, often associated with hospitality and celebration. Traditionally prepared for events like the birth of a child or important family gatherings, it features a savory stew of chicken, lentils, and a unique spice blend served over shredded msemen or trid.

One of the key ingredients in Rfissa is fenugreek seeds, which are known for their health benefits, particularly for postpartum recovery. The dish is a perfect harmony of flavors and textures that exemplifies Moroccan culinary traditions.

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Ingredients

For the Chicken Stew:

• 1 whole chicken (about 1.5 kg), cut into pieces

• 2 large onions, finely chopped

• 1/2 cup green lentils, rinsed

• 2 tbsp olive oil

• 1/4 cup vegetable oil

• 1 tsp ground turmeric

• 1 tsp ground ginger

• 1 tsp ground black pepper

• 1/2 tsp saffron threads, soaked in warm water

• 2 tsp salt (or to taste)

• 1 tbsp fenugreek seeds (soaked in water overnight)

• 1 cinnamon stick

• 4-5 cups water

• 2 tbsp chopped fresh parsley and cilantro

For the Bread Layer (Trid or Msemen):

• 6-8 large msemen (Moroccan flatbread), shredded into small pieces

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Instructions

1. Prepare the Chicken Stew:

   • In a large pot, heat the olive oil and vegetable oil over medium heat. Add the chopped onions and sauté until softened.

   • Add the chicken pieces to the pot and brown them lightly on all sides.

   • Stir in the turmeric, ginger, black pepper, saffron water, and salt. Mix well to coat the chicken with spices.

   • Add the soaked fenugreek seeds, lentils, and cinnamon stick. Pour in enough water to cover the chicken and bring to a boil.

   • Reduce the heat, cover, and let it simmer for about 45 minutes to 1 hour, or until the chicken is tender and the lentils are fully cooked. Stir occasionally and adjust seasoning if needed.

2. Prepare the Msemen:

   • If using fresh msemen, prepare them in advance or use store-bought ones. Tear the msemen into small pieces and set aside.

3. Assemble the Dish:

   • Spread the shredded msemen or trid in a large serving dish. Pour the hot chicken stew over the msemen, ensuring the broth soaks into the bread.

   • Arrange the chicken pieces on top and garnish with fresh parsley and cilantro.

4. Serve:

   • Serve Rfissa hot, preferably in a communal dish for everyone to enjoy together. Pair it with Moroccan mint tea for a complete experience.

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Tips for Success

• Fenugreek Preparation: Soaking fenugreek seeds overnight helps reduce their bitterness and enhances their flavor in the dish.

• Msemen Alternative: If msemen is unavailable, you can use flatbread or even crepes as a substitute, though msemen provides the authentic texture.

• Slow Cooking: Allow the stew to simmer slowly to fully develop its rich flavors.

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Why You'll Love Rfissa

• Authentic Moroccan Flavors: The combination of spices, tender chicken, and flaky msemen creates a unique taste experience.

• Nutritious and Filling: Packed with protein, fiber, and aromatic spices, Rfissa is both hearty and nourishing.

• Perfect for Gatherings: Its large portions and communal style make it ideal for sharing with family and friends.

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Try this homemade Rfissa recipe to bring the essence of Morocco to your table. It’s a dish rich in history, flavor, and tradition that will leave your guests impressed and satisfied!

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