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 :


  • 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)


  1. 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.
  2. 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.
  3. 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. .
  4. Once the chicken is cooked, remove it from the pan and if necessary and adjust the consistency of the onion sauce
  5. While the lentils are warming up, return the chicken to the pan over low heat .
  6. 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.