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Rfissa ,Moroccan Food


  • 4 chicken breasts or any other cuts of chicken equally 1 pound (500g)
  • 1 medium onion chopped finely
  • 1 tsp saffron threads crumbled slightly and soaked in warm water
  • palm size bunch of flat-leaf parsley or cilantro (or both)
  • 1 tsp each salt and pepper
  • 1 tbsp minced ginger
  • 1 1/2 tsp ras al hanout
  • 1/2 tsp fenugreek
  • 1/4 cup (125 grams) uncooked lentils
  • 3 cups water
  • 1/4 cup olive oil
  • 8 cooked msemmen
Lentils for Rfisa


  • Prepare the lentils by soaking as long as possible, preferably overnight.
  • Place chicken, onions, oil, ginger, salt, pepper, and ras al hanout to a bowl and mix well. It should marinate at least 30 minutes but can be left as long as 12-16 hours. Both the lentils and chicken can be prepared a day ahead.
  • To begin cooking transfer to a heavy bottomed skillet. Turn the heat to medium high. Brown the chicken on all sides and add 3 cups of water. The chicken will start to cook and a sauce will be created within 20-30 minutes.
  • Drain the water from the lentils and add to the chicken along with the saffron, fenugreek, parsley, and cilantro.
  • Continue to cook on medium heat until the lentils are tender and chicken is falling apart. You should still have sauce left in the pot. Test and adjust seasoning if needed.
  • To serve rfisa, heat up the msemmen and shred them onto a large platter. Don’t be stingy with the amount of msemmen used (it’s the best part!) You shouldn’t be able to see the plate underneath the msemmen. Scoop the chicken, lentils and sauce and place on top of the msemmen.
  • This dish is meant to be saucy – the msemmen will soak up the sauce and when it mixes with the buttery flaky msemmen the taste is amazing!
  • Serve hot and eat by using msemmen as a utensil to scoop and sop up the chicken and sauce.

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