Moroccan Chicken Rfissa , Lentils, and Fenugreek
Morocco has its own mouthwatering dish : rfissa , or trid, a wonderfully savory chicken with onions, and lentils .
it’s traditionally served on the third day following the birth of a child or for other special occasions. It can be offered at other times as well, and it’s a favorite to offer at casual company dinners.
First you will need :
Ingredients
- 1 large chicken
- 3 large onions, sliced
- 4 tablespoons olive oil
- ¾ teaspoon salt, or more to taste
- 2 teaspoons black pepper
- 1 tablespoon ginger
- 2 teaspoons ras el hanout
- 1 teaspoon ground turmeric
- 1 pinch of saffron threads
- 1/2 cup lentils
- 2 tablespoons fenugreek seeds
- 1 teaspoon saffron threads (heated gently and then crumbled)
- 1 small bunch cilantro (finely chopped)
- 1 small bunch parsley (finely chopped)
- 3 cups water
- 1 teaspoon smen (Moroccan preserved butter)
- 500g papardelle ( msemen or trid, cooked)
INSTRUCTIONS
- In a large pot, mix the chicken with the onions, olive oil, salt, pepper, ginger, turmeric, and ras el hanout spices. until the chicken cover with spices, keept it for a few hours or overnight in the refrigerator.
- Put 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 drained lentils, drained fenugreek seeds, saffron, parsley, cilantro and 3 to 4 cups of water. and warm up over medium-low heat. Taste the sauce and adjust the seasoning with salt if necessary. .
- Once the chicken is cooked, remove it from the pan and if necessary and adjust the consistency of the onion sauce
- While the lentils are warming up, return the chicken to the pan over low heat .
- Finally, arrange the msemen ( papardelle ) on a large serving dish. Add the chicken in the middle , then add sauce till it is soaked enough; onions, and lentils over the chicken and msemen. serve it with a bowlful or two of broth.