Chicken Rfissa Medhoussa (also rfisa or rafisa) is a Moroccan chicken and lentil dish that's served on a bed of shredded msemen, meloui or day old bread. The blend of Ras El Hanout, fenugreek seeds (helba in Arabic), saffron and other spices makes a truly unique and delicious dish.
Organic, free range chicken works best due to the long cooking time. If serving four people, make one batch of the Msemen Recipe. If serving six, make 1 1/2 batches.
Using leftover bread instead of msemen will reduce the prep time. If using msemen which isn't fresh, steam it in a couscoussier prior to serving.
Serves 4 to 6.
Prep Time: 1 hours
Cook Time: 2 hours
Ingredients:
- 1 whole chicken, quartered, skin removed
- 2 or 3 large onions, thinly sliced
- 1/3 cup olive oil
- 2 teaspoons salt
- 2 teaspoons pepper
- 1 tablespoon ginger
- 2 teaspoons Ras El Hanout
- 1 teaspoon turmeric
- 1/8 teaspoon Moroccan yellow colorant (optional)
- --------------- For the Lentils ---------------
- 1/2 cup uncooked lentils
- 2 tablespoons fenugreek seeds, soaked overnight and drained
- 1 teaspoon saffron threads, heated gently and then crumbled
- 1 small handful fresh cilantro, finely chopped
- 1 small handful fresh parsley, finely chopped
- 3 cups water
- 1 teaspoon smen (Moroccan preserved butter)
- --------------- Msemen ---------------
- 1 to 1 1/2 batches of cooked msemen (link to recipe below)
Preparation:
Ahead of Time
Soak the fenugreek seeds in water for at least several hours, but overnight if possible.
In a large, heavy-bottomed pot, mix the chicken with the onions, olive oil, salt, pepper, ginger, turmeric and Ras El Hanout spices. Stir to coat the chicken well, cover, and set aside for a few hours, or overnight in the refrigerator.
When you're ready to begin the actual cooking, start by making the dough for the msemen, following the Msemen Recipe. Plan to fold, cook, and tear the msemen into bite-sized pieces while the chicken and lentils are simmering on the stove.
Cook the Chicken and Lentils
Place the chicken on the stove over medium heat, and cook, covered, stirring occasionally, for about 15 to 20 minutes, until a rich sauce has formed.
Add the lentils, fenugreek seeds, saffron, parsley, cilantro and 3 cups of water. Cover, and simmer over medium-low to medium heat for about one hour, or until the lentils are tender and the chicken is well-cooked. There should be ample sauce in the pot. (If there's not, add a little water, tasting to be sure that the seasoning is not diluted.)
Taste the sauce for salt, and add the teaspoon of smen, swirling the pot to mix it into the sauce.
Serve the Chicken Rfisa
Shred the msemen while they are still hot, and mound them on a large serving dish. Add the chicken to the bed of msemen, and distribute most of the sauce and lentils over both the chicken and the shredded msemen. Reserve a bowlful of sauce to offer on the side.
Moroccan tradition is to gather around this single large dish, with each person eating from his own side of the plate either by hand or with a spoon.
