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Moroccan Chicken Rfissa

Moroccan Chicken Rfissa


Moroccan Chicken Rfissa

Moroccan Chicken Rfissa


Moroccan Chicken Rfissa is a Tasty popular dish and is served during various traditional celebrations .Moroccan Chicken Rfissa is a broth  of chicken, onion and lentil, is presented on a bed of shredded called trid pastry, or msemen, or even day old bread. The blend of Ras El Hanout, fenugreek seeds (helba in Arabic), and other spices makes a truly unique and delicious dish. Chicken Rfissa is served in a large, deep ceramic platter.

Ingredients

  • 1 large chicken (quartered or left whole)
  • 2 large onions (thinly sliced)
  • 1/2 cup olive oil
  • 1 tbsp salt
  • 1 tbsp black pepper
  • 1  tbsp ginger
  • 1 tbsp Ras el Hanout 
  • 1  tsp turmeric
  • 1/2 cup uncooked lentils
  • 2 tablespoons fenugreek seeds(soaked overnight and drained)
  • 1 small bunch fresh cilantro(finely chopped)
  • 1 small bunch fresh parsley(finely chopped)
  • 4  cups water
  • 1  tsp smen (Moroccan preserved butter)
  • 10 cooked  msemen (or trid pastry)

Instructions

The night before,soak the fenugreek seeds in cold water for at least several hours or overnight if possible. Drain when ready to use.  (If desired, the soaked fenugreek seeds can be tied in a cheesecloth to keep them separate from other ingredients in the pot.)

The night before ,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 leave aside to marinate for a few hours or overnight in the refrigerator.

the day next ,Cook the Chicken and Lentils

Place the pot with the chicken on the stove over medium heat and  Add the drained fenugreek seeds, lentils, parsley, cilantro and the water. cook, covered, stirring occasionally, for about 1 hour, until a rich sauce has formed and  the chicken and lentils are quite tender. Add water as needed during cooking to ensure that ample broth remains in the pot, and correct seasoning if necessary.

 then add the smen, swirling the pot to incorporate it into the broth.

Serve the Chicken Rfissa 

Shortly before serving time, steam the shredded msemen in a couscoussier for about 10 minutes, until heated through.

Spread or mound the hot, shredded msemen on a large serving dish. Add the chicken to the bed of msemen, and distribute most of the broth, onions, and lentils over the chicken and msemen. Reserve a bowlful or two of broth to offer on the side. 

If you tied the fenugreek in cheesecloth, empty it into a bowl to offer on the side as well.

                                                                           Bon appetite

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