Rfissa (Moroccan Chicken and Lentils with Msemen and Fenugreek)

Rfissa is a comforting Moroccan dish of spiced chicken and lentils simmered with fenugreek, traditionally served over shredded flatbread to soak up the broth. It’s a celebratory dish, often made for new mothers and special family gatherings.

Ingredients

• 4 bone-in chicken thighs
• 2 onions, sliced
• 3 garlic cloves, minced
• 1 tsp ground ginger
• 1 tsp turmeric
• 1 tsp paprika
• 1/2 tsp ground fenugreek seeds
• 2 tbsp whole fenugreek seeds, soaked overnight
• 1/2 cup (100g) brown lentils
• 3 tbsp olive oil
• 4 cups (1L) chicken broth
• Salt and pepper, to taste
• 4-5 Moroccan msemen flatbreads or torn flatbread, for serving

Instructions

1. Brown the chicken
   Heat the olive oil in a large pot over medium-high heat. Season the chicken with salt, pepper, ginger, turmeric, and paprika, then brown on both sides. Remove and set aside.
2. Cook the onions
   Add the onions to the same pot and cook for 8-10 minutes until soft and golden.
3. Build the stew
   Return the chicken to the pot along with the garlic, ground fenugreek, soaked whole fenugreek seeds, and lentils. Pour in the broth and bring to a boil.
4. Simmer until tender
   Reduce heat, cover, and simmer for 45-50 minutes, until the chicken is falling off the bone and the lentils are tender.
5. Prepare the bread
   Tear the flatbreads into strips and steam or soak briefly in a little of the hot broth until softened.
6. Assemble and serve
   Spread the torn bread over a large platter, ladle the chicken, lentils, and broth over the top, and serve hot.

The torn flatbread beneath the stew is meant to soak up every drop of the fragrant broth, so don’t skip it.