Entree: Morocco – Marrakesh – رفيسة ➤ Rfissa (Fenugreek-scented chicken and lentil stew served over shredded Moroccan flatbread)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr 30 min

Additional 10 min

Total 2 hrs 20 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3.5 lb (1.6 kg)
- 1 large onion, thinly sliced, about 8 oz (225 g)
- 4 tbsp (60 ml) olive oil
- 4 tbsp (60 g) butter or smen (preserved butter)
- 1 tbsp (9 g) grated fresh ginger
- 1 tbsp (15 g) paprika
- 2 tsp (4 g) ground turmeric
- 1 tsp (2 g) ground cinnamon
- 1½ tsp (3 g) ras el hanout
- 1 tsp (2 g) ground black pepper
- 1½ tsp (9 g) salt, adjust to taste
- 1 cup (200 g) brown or green lentils, rinsed
- 6 cups (1.4 L) chicken stock or water
- 2 tbsp (10 g) dried fenugreek leaves (hlba)
- 1 tbsp (15 ml) honey (optional, traditional slight sweetness)
- 2 tbsp (30 ml) lemon juice
- 2 cloves (approx. 6 g) garlic, minced
- 2 bay leaves
- 2 cups (200 g) shredded trid or torn msemmen / thin Moroccan flatbread, about 10 oz (280 g) total
- Fresh cilantro and parsley, chopped, ½ cup (15 g) each, combined
- Toasted almonds or pine nuts, ½ cup (70 g) for garnish
- Harissa or extra chili paste to serve (optional)

Instructions

1. In a large heavy pot, heat 4 tbsp (60 ml) olive oil and 4 tbsp (60 g) butter over medium heat. Add sliced onion and cook slowly until deeply softened and beginning to caramelize, about 20–25 minutes.
2. Add grated ginger and minced garlic, cook 1 minute until aromatic. Stir in paprika, turmeric, cinnamon, ras el hanout, black pepper and salt; cook 1–2 minutes to toast the spices.
3. Add the chicken pieces to the pot, turning to coat in the spiced onion mixture. Brown lightly on all sides, about 6–8 minutes total.
4. Pour in 6 cups (1.4 L) chicken stock or water, add bay leaves and bring to a gentle simmer. Skim any foam, cover partially and simmer 30 minutes.
5. After 30 minutes, add rinsed lentils and dried fenugreek leaves, stir to combine. Continue to simmer gently until lentils are tender and chicken is falling off the bone, about 25–35 more minutes.
6. Remove chicken pieces to a plate. If desired, shred some of the chicken meat and return to the pot; discard bones and skin or reserve for another use. Stir in honey (if using) and lemon juice; adjust seasoning.
7. Warm the shredded trid or torn msemmen in a dry skillet or oven briefly until pliable and slightly toasted. Arrange the warmed shredded bread on a large communal serving platter.
8. Place the shredded and whole chicken pieces on top of the bread, then ladle the hot lentil-and-chicken broth generously over the bread so it soaks through.
9. Scatter chopped cilantro and parsley over the top and garnish with toasted almonds or pine nuts. Serve family-style with harissa or extra chili on the side.