I first tasted Chicken Rfissa when, following Moroccan tradition, my mother-in-law prepared this chicken and lentil dish following the birth of my first baby. I was immediately taken by the fragrant and flavorful seasoning of Ras El Hanout, saffron and fenugreek. The resulting dish is comfort and company food at its best.
Chicken Rfissa is traditionally served on a large bed of shredded msemen or meloui, but to save time you can also spoon the stew and sauce over stale bread.
Photo © Christine Benlafquih
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