Deeply aromatic, hearty, and steeped in tradition, Moroccan Rfissa is a beloved dish that beautifully showcases the richness of Moroccan cuisine. Typically prepared to welcome guests or celebrate new mothers, Rfissa combines slow-cooked chicken, lentils, and fenugreek seeds in a warm, spiced broth, served over shredded msmen or trid (flatbread). Infused with a fragrant blend of ras el hanout, saffron, ginger, and turmeric, this dish is not just a meal—it’s a cultural experience.
Ingredients
For the Chicken & Lentil Stew (Tagine/Brolon):
| Whole chicken, cut into 8-10 pieces | 1 (about 1.5-2 kg / 3-4.5 lbs) |
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| Onions, large | 3-4, thinly sliced |
| Garlic cloves | 6-8, minced |
| Olive oil | ¼ cup (60 ml) |
| Ground Ginger | 2 teaspoons |
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| Ground Turmeric | 1 ½ teaspoons |
| Ras el Hanout | 2 teaspoons |
| Salt | 1 ½ teaspoons (or to taste) |
| Black Pepper, freshly ground | 1 teaspoon (or to taste) |
| Saffron threads | ¼ teaspoon (generous pinch) |
| Fenugreek seeds (Helba) | 2 tablespoons |
| Lentils (green or brown) | 1 cup (200 grams) |
| Fresh coriander (cilantro) | 1 small bunch (about ½ cup chopped) |
| Fresh parsley | 1 small bunch (about ¼ cup chopped) |
| Water or chicken broth | 6-8 cups (1.4-1.9 liters) |
| Smen (Moroccan preserved butter) | 1 teaspoon (optional) |
| Fine semolina flour | 2 cups (280 grams) |
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| All-purpose flour | 2 cups (240 grams) |
| Salt | 1 teaspoon |
| Warm water | 2 ½ - 3 cups (600-720 ml) |
| Vegetable oil or melted butter/ghee | ½ cup for shaping/frying |
Cooking Steps
Prepare the Msemen / Trid (Can be made a day or two in advance)
- Make the Dough: In a large bowl, combine the fine semolina flour, all-purpose flour, and salt. Gradually add the warm water, mixing until a shaggy dough forms.
- Knead: Transfer the dough to a clean, lightly oiled surface. Knead vigorously for 10-15 minutes, until the dough is very smooth, elastic, and pliable. It should be soft but not sticky. (A stand mixer with a dough hook can do this in 7-10 minutes).
- Rest: Divide the dough into small balls, about the size of a golf ball (for small msemen) or a plum (for larger msemen). Lightly brush each ball with oil. Place them on an oiled tray, cover with plastic wrap, and let them rest for at least 30 minutes (or longer, up to several hours) to relax the gluten, making them easier to stretch.
- Shape and Cook Msemen:
- On a lightly oiled surface, take one dough ball. Using oiled hands, flatten and stretch it very thinly into a large, almost transparent square or circle. The thinner, the flakier.
- Fold the top third down to the center, then the bottom third up to overlap, forming a long rectangle.
- Fold the left third over, then the right third over, creating a square packet.
- Heat a heavy-bottomed non-stick skillet or griddle over medium heat (no oil initially).
- Gently place the folded msemen square onto the hot pan. Cook for 2-3 minutes per side, until golden brown and slightly puffed. Lightly oil the pan as needed.
- Repeat with the remaining dough balls. Stack cooked msemen.
Prepare the Chicken & Lentil Stew
- Soak Fenugreek & Lentils: If you haven't already, soak the fenugreek seeds and lentils in separate bowls with water for several hours or overnight. Drain thoroughly before use. (Soaking fenugreek helps reduce its bitterness).
- Sauté Aromatics: In a large, heavy-bottomed pot or the base of a couscoussier, heat the olive oil over medium heat. Add the thinly sliced onions and sauté for 10-15 minutes, stirring occasionally, until deeply softened and translucent.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Brown Chicken: Add the chicken pieces to the pot. Brown them lightly on all sides for about 8-10 minutes.
- Add Spices & Liquids: Sprinkle the ground ginger, turmeric, Ras el Hanout, salt, and black pepper over the chicken and onions. Stir well to coat. Cook for 2-3 minutes to toast the spices.
- Add the saffron (with its soaking liquid), drained fenugreek seeds, and drained lentils.
- Add the bundled fresh coriander and parsley.
- Pour in the water or chicken broth to cover the chicken and lentils. Bring to a boil, then reduce the heat to low, cover the pot, and simmer for 1 to 1.5 hours, or until the chicken is very tender and the lentils are cooked through. If using a free-range chicken, it might take longer. Add more hot water if the sauce becomes too thick.
- Just before finishing, stir in the smen (if using) and let it melt into the sauce.
Steam the Msemen & Assemble Rfissa
- Steam Msemen: If you have a couscoussier, place the shredded msemen/trid in the steamer basket over the simmering chicken and lentil sauce. Steam for 10-15 minutes, or until the bread is thoroughly heated through and soft. If you don't have a couscoussier, you can steam the bread in a colander set over a pot of simmering water, covered with a lid.
- Assemble: On a large, deep serving platter (the traditional way to serve Rfissa), spread the steamed, shredded msemen/trid evenly across the bottom. Create a slight well in the center.
- Arrange the cooked chicken pieces on top of the msemen.
- Ladle the hot, rich lentil and onion sauce generously over the chicken and bread. Ensure the bread is thoroughly drenched with the sauce, as it will absorb the flavors.
- Garnish: Arrange hard-boiled egg quarters and dates around the perimeter or on top of the dish. You can also sprinkle with extra chopped fresh herbs or toasted fenugreek seeds (if serving them separately).
Serve
- Serve immediately while hot. Rfissa is traditionally eaten communally from a large platter, often using hands or spoons to scoop up the flavorful bread, chicken, and lentils.
Extra Tips for Perfect Moroccan Rfissa
- Patience with Msemen: Making Msemen takes time and practice, but it's a key part of authentic Rfissa. Don't be discouraged if your first few aren't perfect. The goal is thin, flaky layers.
- Fenugreek: This spice is fundamental to Rfissa. Soaking it overnight helps mellow its potent, slightly bitter flavor. Some people prefer to cook fenugreek seeds separately (or in a cheesecloth bag) and add them at the end or serve them on the side, as their flavor can be quite strong for some.
- Ras el Hanout: This Moroccan blend varies, so use a good quality one you trust. It adds a wonderful complexity.
- Free-Range Chicken: If possible, use a free-range or "baldi" chicken, as it has more flavor and stands up better to the long simmering time.
- Smen: If you can find smen (Moroccan preserved butter), it adds an incredibly authentic and savory depth. A little goes a long way.
- Serving: Rfissa is a communal dish, meant to be shared. The bread absorbs the sauce, making each bite incredibly flavorful.
Nutritional Value
(per serving, based on 8 servings, varies greatly with ingredients)
| Calories | 600-800 kcal |
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| Protein | 40-50 grams |
| Fat | 25-40 grams |
| Carbohydrates | 50-70 grams |
| Fiber | 8-12 grams |
Benefits
- ✅ Boosts Postpartum Recovery: Fenugreek (halba) is traditionally used to aid milk production and strengthen the body after childbirth.
- ✅ Rich in Protein and Fiber: Chicken and lentils offer a balanced mix of protein and fiber, essential for energy and digestive health.
- ✅ Anti-Inflammatory Spices: Ingredients like turmeric, ginger, and saffron are known for their powerful healing and anti-inflammatory properties.
- ✅ Satisfying and Wholesome: A complete, one-dish meal that nourishes and comforts, especially during cold seasons.
- ✅ Naturally Flavorful: Thanks to the slow simmering process, Rfissa develops complex, layered flavors without the need for heavy cream or butter.
Moroccan Rfissa is much more than a comforting chicken and lentil dish—it’s a symbol of Moroccan hospitality, health, and heritage. With its deeply spiced broth, nourishing ingredients, and tender shredded bread base, it offers a warm embrace in every bite. Whether you're introducing North African flavors to your family or celebrating a special occasion, Rfissa is a dish that leaves a lasting impression.
Explore more traditional Moroccan recipes, healing postpartum meals, and spiced North African dishes on our site. Save your favorites, learn the secrets of Moroccan spices, and enjoy the rich culinary history with every spoonful!