Moroccan chicken with lentils, fenugreek, and ras el hanout served over shredded msemen — comforting, fragrant.
Rfissa is a traditional Moroccan dish often served to new mothers for its restorative properties. Tender chicken simmers with lentils and aromatic spices, then is served over torn msemen (Moroccan flatbread) that soaks up the flavorful broth. The fenugreek seeds give it a distinctive bittersweet aroma. Rich, soulful, and deeply nourishing.
Serves 6
Heat olive oil in large pot. Brown chicken pieces, 5 minutes. Set aside.
Add onions to same pot. Cook until golden, 12 minutes. Add garlic.
Add ras el hanout, ginger, turmeric, saffron, salt, and pepper. Cook 1 minute until fragrant.
Return chicken to pot. Add lentils, fenugreek seeds, and water. Bring to boil.
Reduce heat and simmer covered 75 minutes until chicken is very tender and lentils are soft.
Tear msemen flatbreads into pieces. Place in bottom of large serving dish.
Pour chicken with broth and lentils over bread. Let bread absorb broth for 5 minutes.
Garnish with parsley. Serve family-style with extra broth on the side.
Soak fenugreek seeds overnight — they need rehydration.
The bread should soak up the broth but not turn to mush.
Use lamb instead of chicken.
Add chickpeas alongside lentils.
Refrigerate up to 3 days. Add fresh bread when reheating.
Rfissa is traditionally prepared for women after childbirth in Morocco, believed to provide nourishment and aid recovery.
Use any flatbread torn into pieces — flour tortillas or pita work as substitutes.
Per serving (500g / 17.6 oz) · 6 servings total
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