Rfissa: Traditional Moroccan Chicken and Lentils Dish

Rfissa Ingredients:

• 1 whole chicken, cut into pieces
• 2 large onions, thinly sliced
• 200g lentils
• 2 tablespoons olive oil
• 2 teaspoons ras el hanout
• 1 teaspoon saffron (or turmeric)
• 1 teaspoon ground ginger
• 1 teaspoon cumin
• 1 teaspoon fenugreek (optional)
• Salt and pepper to taste
• Fresh parsley and cilantro, chopped
• 1.5 liters of water
• Msmen or rghaif (Moroccan flatbread) or, alternatively, broken flatbread

Rfissa Instructions:

1. Prepare the broth: In a large pot, heat the olive oil and sauté the onions until golden. Add the chicken pieces and brown them for a few minutes. Season with ras el hanout, saffron (or turmeric), ginger, cumin, fenugreek, salt, and pepper. Stir well to coat the chicken with the spices.
2. Cook the lentils: Add the lentils to the pot and cover everything with water. Bring to a boil, then reduce the heat and let it simmer for about 45 minutes, until the chicken is cooked through and the lentils are tender. Add the parsley and cilantro towards the end of cooking.
3. Prepare the bread: If you have msmen or rghaif, tear it into large pieces and arrange it on a large serving platter. If using other flatbread, break it in a similar way.
4. Assemble the dish: Once the chicken and lentils are ready, place the chicken on top of the broken bread and pour the broth with the lentils over it, making sure the bread absorbs the flavorful juices.
5. Serve: Serve the Rfissa hot, with the bread soaked in the broth and spices. It’s a communal dish, perfect for sharing with family or friends.

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Tips: Fenugreek gives Rfissa its distinctive flavor but is optional. If you can’t find it, you can leave it out. Ras el hanout is a top blend, but you can substitute with other aromatic spices if needed.