📝 About This Recipe
Rfissa is the ultimate Moroccan comfort food, traditionally served to celebrate new mothers or during special family gatherings. This soul-warming dish features tender chicken simmered in a fragrant broth of saffron, ginger, and ras el hanout, layered over a bed of shredded msemmen or trid pastry. The earthy depth of lentils and the distinct, maple-like aroma of fenugreek seeds create a complex flavor profile that is both rustic and regal.
🥗 Ingredients
The Chicken & Marinade
- 1.5 kg Whole Chicken (cut into pieces or left whole)
- 1 tablespoon Ras el Hanout (high quality Moroccan spice blend)
- 1 tablespoon Ground Ginger
- 1 teaspoon Turmeric
- 1/2 teaspoon Saffron Threads (crushed and soaked in 2 tbsp warm water)
- 1 tablespoon Smen (Moroccan preserved fermented butter; substitute with ghee if unavailable)
- to taste Salt and Black Pepper
The Aromatics & Pulses
- 3 large Onions (thinly sliced)
- 1 cup Brown or Green Lentils (soaked for 30 minutes)
- 2 tablespoons Fenugreek Seeds (soaked in water for 1 hour)
- 1 whole head Garlic (unpeeled, outer skin removed)
- 1 large bunch Cilantro and Parsley (tied with kitchen twine)
- 1/4 cup Olive Oil
The Base & Garnish
- 10-12 pieces Msemmen or Trid (cooked and shredded into bite-sized pieces)
- 6-8 pieces Hard-boiled Quail Eggs (for garnish)
- 1/2 cup Fried Almonds (blanched and browned)
- 6 pieces Dates (pitted and halved)
👨🍳 Instructions
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1
In a large bowl, mix the ginger, turmeric, ras el hanout, salt, pepper, saffron water, and smen to create a paste. Rub the chicken thoroughly with this marinade and let it sit for at least 30 minutes (or overnight in the fridge for deeper flavor).
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2
In a large heavy-bottomed pot or a traditional couscoussier, heat the olive oil over medium heat. Add the sliced onions and sauté for 5-7 minutes until they begin to soften and turn translucent.
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3
Place the marinated chicken into the pot. Brown the chicken slightly on all sides for about 10 minutes, allowing the spices to toast and become fragrant.
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4
Add the soaked and drained lentils, the soaked fenugreek seeds, and the whole head of garlic to the pot.
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5
Pour in approximately 1.5 to 2 liters of water, or enough to generously cover the chicken. Add the tied herb bundle of cilantro and parsley.
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6
Bring the liquid to a boil, then reduce the heat to low-medium. Cover and simmer for 45 to 60 minutes, or until the chicken is falling-off-the-bone tender and the lentils are soft.
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7
While the chicken cooks, prepare your msemmen or trid. If they are cold, place the shredded pieces in a steamer basket over the cooking chicken for the last 10 minutes to soften and warm them through.
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8
Once the chicken is cooked, taste the broth (marqa). It should be highly seasoned and flavorful; adjust salt or add a pinch more ras el hanout if necessary. Remove the herb bundle and discard.
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9
To assemble, place a generous layer of the warm shredded pastry on a large communal serving platter.
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10
Use a ladle to soak the pastry with a few helpings of the hot broth. This is crucial; the pastry should absorb the liquid but not become complete mush.
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11
Place the chicken in the center of the platter. Spoon the lentils, fenugreek, and onions over the top and around the sides.
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12
Place the whole head of garlic on top (the cloves will be buttery soft inside). Garnish with quail eggs, fried almonds, and dates.
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13
Serve immediately with extra bowls of the hot broth on the side for guests to add as they eat.
💡 Chef's Tips
If the fenugreek flavor is too strong for you, boil the seeds separately in water for 15 minutes, drain, and then add them to the main pot. Use a whole chicken with skin on for the most flavorful and rich broth; you can remove the skin before serving if preferred. Don't skimp on the onions; they melt down to create the body of the sauce. If you cannot find msemmen, you can use very thin flour tortillas or crepes, though the texture will vary from the authentic version. Always serve the broth piping hot; the pastry absorbs liquid quickly, and cold Rfissa loses its silken texture.
🍽️ Serving Suggestions
Serve with a glass of hot Moroccan mint tea to cut through the richness of the spices. A side of spicy Harissa paste is perfect for those who want to add a kick of heat. Offer a simple Moroccan side salad of finely diced cucumbers and tomatoes for a fresh contrast. Serve communally from one large platter, which is the traditional way to enjoy this family dish. Provide extra small bowls of the lentil-heavy broth for dipping.