Rfissa – Moroccan Chicken & Lentils over Trid

Ingredients

Chicken & Broth

• 1 whole chicken (about 1.5 kg), cut into serving pieces

• 2 large onions, finely chopped

• 3 tbsp olive oil (or smen/preserved butter for authenticity)

• 3 garlic cloves, minced

• 200 g (1 cup) green lentils, rinsed

• 2 tbsp fenugreek seeds (helba), soaked overnight and drained

• 1 small bunch parsley, tied with string

• 1 small bunch cilantro, tied with string

• 1 ½ tsp salt (adjust to taste)

• 1 ½ tsp ground ginger

• 1 tsp turmeric (or a few saffron threads, soaked in warm water)

• 1 tsp ras el hanout (optional, traditional in some families)

• 1 tsp black pepper

• 2 liters (about 8 cups) water

For Serving

• Trid pastry (homemade if possible)
  or msemen / meloui, cut into wide strips as a substitute

• Extra broth for moistening

Instructions

• Cook the chicken

  • In a large pot, heat olive oil (and smen, if using).

  • Add onions and garlic, sauté until soft.

  • Add chicken pieces and brown lightly.

  • Stir in ginger, turmeric/saffron, ras el hanout, pepper, and salt. Coat chicken well in the spices.

• Simmer with lentils & fenugreek

  • Add lentils, fenugreek, and the tied parsley and cilantro bundles.

  • Pour in water, bring to a boil, then cover and simmer gently for about 1 hour, until the chicken is tender and lentils are fully cooked.

• Prepare the trid

  • While the stew is cooking, cut trid (or msemen/meloui) into strips.

  • Spread the pieces on a large serving platter.

• Assemble the Rfissa

  • Remove and discard the parsley and cilantro bundles.

  • Place chicken pieces in the center of the platter.

  • Ladle lentils, onions, and plenty of broth over the bread so it soaks up the rich sauce.

  • Serve piping hot, with extra broth on the side if needed.