Rfissa au poulet et lentilles طريقة رفيسة مغربية سهلة plat traditionnel marocain_Easy Refisa recipe
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Rfissa au poulet is a traditional Moroccan dish often served during special occasions and family gatherings. It features tender chicken cooked with spices and served over a bed of steamed flatbread, known as msemen. The dish symbolizes hospitality and is a staple in Moroccan cuisine, showcasing the rich flavors of North African spices. Today, Rfissa is enjoyed both in Morocco and by Moroccan communities around the world, often adapted with local ingredients.
Ingredients
- ●chicken
- ●onions
- ●garlic
- ●ginger
- ●cinnamon
- ●saffron
- ●turmeric
- ●coriander
- ●cumin
- ●chickpeas
- ●flatbread
- ●broth
- ●salt
- ●olive oil
- ●black pepper
Instructions
- 1Prepare the flatbread by layering it in a large dish.
- 2Season the chicken with salt, black pepper, ginger, and garlic.
- 3Heat olive oil in a large pot over medium heat until shimmering.
- 4Add the seasoned chicken and brown on all sides, about 5-7 minutes.
- 5Remove the chicken and set aside; add sliced onions to the pot.
- 6Sauté onions until softened and translucent, about 5 minutes.
- 7Stir in cumin, coriander, turmeric, cinnamon, and saffron; cook for 1-2 minutes until fragrant.
- 8Return the chicken to the pot and add enough broth to cover.
- 9Bring to a simmer, cover, and cook on low heat for 45 minutes to 1 hour.
- 10Add chickpeas and cook for an additional 15 minutes until heated through.
- 11Layer the flatbread on a serving platter and pour the chicken and sauce over it.
- 12Let the flatbread soak up the sauce for a few minutes before serving.
Ingredient Alternatives
saffron
Cheaper: turmeric
Turmeric provides color and flavor at a lower cost.
chicken
Cheaper: chicken thighs
Chicken thighs are often cheaper and more flavorful.
Techniques
browningsimmering
Equipment
large potserving platter
🌶️🌶️🌶️Mediumgluten
Also Known As
RfissaRfissa with chicken
Ingredients
- ●1 whole chicken (about 3-4 lbs)
- ●2 cups lentils
- ●2 cups chicken broth
- ●2 large onions, finely chopped
- ●4 cloves garlic, minced
- ●1 tsp ground ginger
- ●1 tsp ground cinnamon
- ●1 tsp turmeric
- ●1 tsp black pepper
- ●1/2 tsp saffron threads
- ●1/4 cup olive oil
- ●Salt to taste
- ●4 cups msemen (Moroccan flatbread) or similar flatbread
Instructions
- 1In a large pot, heat the olive oil over medium heat. Add the chopped onions and garlic, sauté until translucent.
- 2Add the whole chicken to the pot, browning it on all sides.
- 3Stir in the ground ginger, cinnamon, turmeric, black pepper, and salt. Cook for a few minutes until fragrant.
- 4Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for about 30 minutes.
- 5Add the lentils to the pot and continue to simmer for another 30 minutes, or until the chicken is cooked through and the lentils are tender.
- 6Remove the chicken from the pot and set aside. Strain the broth if desired, reserving the liquid.
- 7In a separate pan, warm the msemen or flatbread until soft and pliable.
- 8To serve, tear the msemen into pieces and place them on a large serving platter. Pour some of the broth over the bread.
- 9Shred the chicken and place it on top of the bread. Drizzle more broth over the dish and garnish with saffron threads.
- 10Serve warm, allowing guests to mix the bread, chicken, and lentils together.
Equipment
large potpanserving platter
🌶️🌶️🌶️Low
Msemen, a traditional Moroccan flatbread, has roots in North African culinary practices. Often enjoyed for breakfast or as a snack, it is typically served with honey or filled with savory ingredients. This versatile dish is a staple at Moroccan gatherings and has gained popularity beyond its borders, inspiring variations in other cultures.
Ingredients
- ●all-purpose flour
- ●semolina
- ●water
- ●salt
- ●yeast
- ●sugar
- ●butter
- ●olive oil
Instructions
- 1Mix flour, semolina, salt, and sugar in a bowl.
- 2Dissolve yeast in warm water and add to the dry ingredients.
- 3Knead the mixture until smooth and elastic, about 10 minutes.
- 4Cover the dough and let it rest for 30 minutes.
- 5Divide the dough into equal portions and shape into balls.
- 6Flatten each ball and brush with melted butter and oil.
- 7Fold the edges of the flattened dough towards the center to create a square.
- 8Heat a skillet over medium heat and add a little oil.
- 9Cook each msemen for 3-4 minutes on each side until golden brown.
- 10Remove from skillet and keep warm until serving.
Ingredient Alternatives
butter
Healthier: coconut oil
Cheaper: margarine
Coconut oil reduces saturated fat while still providing richness.
all-purpose flour
Healthier: whole wheat flour
Cheaper: bread flour
Whole wheat flour increases fiber content.
semolina
Healthier: quinoa flour
Cheaper: cornmeal
Quinoa flour adds protein and is gluten-free.
olive oil
Healthier: avocado oil
Cheaper: vegetable oil
Avocado oil has a higher smoke point and is heart-healthy.
Techniques
kneadingfoldingpan-frying
Equipment
mixing bowlskilletrolling pinspatula
🌶️🌶️🌶️Lowglutendairy
Also Known As
Moroccan PancakesMsemmenRghaif
Ingredients
- ●2 cups all-purpose flour
- ●1/2 tsp salt
- ●1 cup water
- ●2 tbsp olive oil
- ●1/2 tsp baking powder
- ●1/2 tsp cumin (optional)
- ●1/2 cup butter (for brushing)
Instructions
- 1In a large bowl, combine the flour, salt, and baking powder. Mix well.
- 2Gradually add water and olive oil to the flour mixture, stirring until a dough forms.
- 3Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
- 4Cover the dough with a damp cloth and let it rest for 30 minutes.
- 5Divide the dough into small balls (about the size of a golf ball).
- 6Roll each ball into a thin circle on a floured surface.
- 7Heat a skillet over medium heat and place the rolled dough in the skillet.
- 8Cook for about 2-3 minutes on each side until golden brown, brushing with melted butter as needed.
- 9Repeat with the remaining dough balls, stacking the cooked rghayf on a plate and covering to keep warm.
- 10Serve warm with your choice of dips or fillings.
Equipment
large bowlrolling pinskilletdamp clothspatula
Ingredients
- ●1 whole chicken (about 3-4 lbs)
- ●2 cups lentils
- ●2 cups chicken broth
- ●2 cups water
- ●1 large onion, finely chopped
- ●4 cloves garlic, minced
- ●1 tsp ground ginger
- ●1 tsp ground cinnamon
- ●1 tsp turmeric
- ●1 tsp black pepper
- ●1/2 tsp saffron threads
- ●1/2 cup olive oil
- ●1/2 tsp salt
- ●1/2 cup chopped fresh parsley
- ●1/2 cup chopped fresh cilantro
- ●4 cups msemen (Moroccan flatbread) or similar flatbread
Instructions
- 1In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent.
- 2Add the whole chicken to the pot, browning it on all sides for about 10 minutes.
- 3Stir in the ground ginger, cinnamon, turmeric, black pepper, and salt. Cook for another 2 minutes to release the spices' aromas.
- 4Pour in the chicken broth and water, bringing the mixture to a boil. Reduce heat to low, cover, and simmer for about 30 minutes.
- 5Add the lentils to the pot and continue to simmer for another 30 minutes, or until the chicken is cooked through and the lentils are tender.
- 6Remove the chicken from the pot and set aside. Shred the meat from the bones and discard the bones.
- 7Return the shredded chicken to the pot, add saffron threads, and stir well. Simmer for an additional 10 minutes to combine flavors.
- 8Meanwhile, prepare the msemen or flatbread by cutting it into strips or squares.
- 9To serve, place the msemen on a large platter, ladle the chicken and lentil mixture over the top, and garnish with chopped parsley and cilantro.
Equipment
large potcutting boardknifeserving platter
🌶️🌶️🌶️Low
Rfissa is a traditional Moroccan dish often served during special occasions, particularly for new mothers. It combines chicken with lentils and a unique spiced broth, served over a bed of steamed dough.
Ingredients
- ●1 whole Beldi chicken (about 3-4 lbs)
- ●2 cups lentils, soaked for 1 hour
- ●2 large onions, finely chopped
- ●4 cloves garlic, minced
- ●1 tsp ground ginger
- ●1 tsp ground cinnamon
- ●1 tsp turmeric
- ●1 tsp black pepper
- ●1/2 tsp saffron threads
- ●1/4 cup olive oil
- ●4 cups chicken broth
- ●1/2 cup chopped fresh parsley
- ●1/2 cup chopped fresh cilantro
- ●Salt to taste
- ●1 package of msemen (Moroccan flatbread) or similar flatbread
Instructions
- 1In a large pot, heat the olive oil over medium heat. Add the chopped onions and garlic, sauté until translucent.
- 2Add the Beldi chicken to the pot, browning it on all sides.
- 3Stir in the ground ginger, cinnamon, turmeric, black pepper, and salt. Cook for another 2-3 minutes until fragrant.
- 4Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for about 30 minutes.
- 5Add the soaked lentils and saffron to the pot. Continue to simmer for another 30-40 minutes, or until the chicken is cooked through and the lentils are tender.
- 6Once cooked, remove the chicken from the pot and let it rest for a few minutes before shredding the meat.
- 7Meanwhile, prepare the msemen by cutting it into strips and toasting it lightly in a pan until golden brown.
- 8To serve, place the toasted msemen on a large platter, top with the lentil and broth mixture, and then add the shredded chicken on top.
- 9Garnish with chopped parsley and cilantro before serving.
Equipment
large potcutting boardknifeserving platter
🌶️🌶️🌶️Low
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